-
1
Preheat oven to 350 degrees F (180 degrees C).
-
2
Toast almonds for 8-10 minutes or until lightly browned and fragrant.
-
3
Let cool and then chop coarsely.
-
4
Set aside.
-
5
Line a baking sheet with parchment paper.
-
6
Set aside.
-
7
In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).
-
8
(When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
-
9
At this point beat in the vanilla extract.
-
10
In a separate bowl, whisk together the flour, baking powder and salt.
-
11
Add to the egg mixture and beat until combined.
-
12
Fold in the chopped almonds and chocolate.
-
13
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.
-
14
You may have to dampen your hands to form the log as the dough is quite sticky.
-
15
Bake for 25 minutes, or until firm to the touch.
-
16
Remove from oven and let cool on a wire rack for about 10 minutes.
-
17
Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch (2 cm) thick on the diagonal.
-
18
Place the biscotti, cut side down, on the baking sheet.
-
19
Bake 10 - 15 minutes, turn slices over, and bake another 10 - 15 minutes or until golden brown.
-
20
Remove from oven and let cool.
-
21
Store in an airtight container.
