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1
Preheat the oven to 350F (175C).
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2
Line a baking sheet with parchment paper or a silicone baking mat.
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3
In a small bowl, whisk together the flour and the baking powder.
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4
In a stand mixer fitted with the whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes.
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5
Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
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6
On a lightly floured work surface, divide the dough in half.
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7
Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter.
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8
Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
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9
Dampen your hands and smooth the surface of the logs.
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10
Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes.
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11
(They will flatten out during baking.)
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12
Remove the baking sheet from the oven and decrease the oven temperature to 300F (150C).
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13
Let the logs cool on the baking sheet for 10 to 15 minutes.
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14
Transfer the logs to a cutting board.
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15
With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick.
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16
Place the cookies, cut sides up, in a single layer on the baking sheet.
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17
(If necessary, use an additional baking sheet.)
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18
Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking.
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19
Let cool completely; theyll continue to firm up as they cool.
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20
The biscotti will keep in an airtight container for up to 1 week.
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21
You can substitute 1 1/2 cups (240 g) chocolate chips for the chopped chocolate, if you like, although I prefer the irregularity of chocolate chunks in these cookies.
