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1
Preheat oven to 350F.
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2
Toast almonds on baking sheet until golden start checking after 8 minutes to avoid burning.
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3
When you can smell the nuts, they are generally ready.
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4
Reduce oven to 300F.
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5
In a food processor or blender, chop chocolate chips with up to 1/2 C flour to make chocolate crumbs.
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6
(The addition of flour prevents the chocolate from becoming a big chocolate blob.
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7
).
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8
Beat the eggs with the sugar and vanilla until well combined.
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9
Sift together the remaining flour, cocoa powder, baking soda, and salt.
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10
Combine flour mixture with egg mixture, then stir in the chocolate crumbs and toasted almonds.
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11
Using a spatula and floured hands, shape dough into long skinny loaves either 3 12-inch loaves or 2 16- to 18-inch loaves onto a parchment-lined baking sheet.
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12
Make sure to leave 2.5 inches between loaves.
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13
Bake for 45 minutes on the lower rack.
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14
Remove from oven and cool on the pan.
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15
Carefully peel loaves from parchment.
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16
Slice on a diagonal (45 angle) into 1/2 inch slices.
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17
Bake again at 300F for another 20-25 minutes.
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18
The easiest way to bake is to place sliced biscotti directly on the oven rack.
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19
Alternatively, you can place biscotti on two baking sheets.
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20
After 5-6 minutes, rotate the pans from top to bottom and front to back.
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21
After another 5-6 minutes, flip all the biscotti over.
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22
Then, after another 5-6 minutes, rotate pans again.
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23
Cool biscotti completely on racks.
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24
Biscotti may be stored in an airtight tin for several weeks at room temperature.
