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1
Preheat oven to 350F Line a baking sheet with parchment paper.
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2
In a small bowl, whisk together flour and baking powder.
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3
In a stand mixer, whisk eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape - about 5 minutes.
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4
Using a rubber spatula, stir the flour mixture into the egg mixture.
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5
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 loaf into a log 3 inches in diameter.
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8
Set the logs lengthwise on the baking sheet.
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9
Dampen your hands and smooth the surface of the logs.
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10
Bake, rotating the sheet halfway through baking, until logs are lightly browned - about 20 minutes.
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11
Remove logs from baking sheet and decrease oven temperature to 300F Let the logs rest for 10-15 minutes.
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12
Transfer the logs to a cutting board.
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13
Slice each log diagonally with a serrated bread knife into slices 1/2 inch thick.
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14
Place the cookies, cut sides up, in a single layer on the baking sheet.
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15
Bake the biscotti about 10 minutes, then flip and bake another 10 minutes.
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16
Once cooled, if you desire you may dip the biscotti into melted chocolate and sprinkle with crushed almonds.
