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1
Preheat oven to 350 F. Line a baking sheet with parchment or a silpat.
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2
Combine flour, sugar, baking powder, and salt in the bowl of a standing mixer fitted with a paddle attachment. Add the roughly-chopped almonds and mix on low speed to combine. Next, add the butter in pieces while mixing on medium-low speed to combine. The mixture will look like damp sand. Add the eggs and vanilla, and mix on medium speed until a soft, slightly sticky dough has formed. Scoop out half the dough (eyeball it) and set aside.
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3
Make the lemon half: Add the lemon zest and lemon extract to the dough in the mixer, and mix on low speed until just combined. Scoop the lemon dough from the mixing bowl and place on a lightly-floured work surface, and pat into a disk. I just do this right on the baking sheet.
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4
Make the chocolate half: Return the other piece of dough to the mixing bowl. Add the cocoa powder and melted chocolate, and mix on low speed until fully incorporated. Scoop the chocolate dough from the mixing bowl and place on the same lightly floured surface, and pat into a disk.
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5
If you want to make smaller biscotti, cut each disk in half so that you have four pieces of dough. Using lightly floured hands, roll, pat, and stretch each piece into a thin rope, about 14 inches long and 1 inch wide. To make larger biscotti, roll each disk into a thicker rope, 14 inches long. Bring together one chocolate and one lemon rope and carefully twist them together a few times, then pat them together until you have a uniform log about 2 inches wide (much wider if you're making one log).
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6
ake logs for 25 minutes or until set - springy to the touch with cracks on the surface. Move the baking sheet to a cooling rack and cool for 20 minutes. Lower the oven temperature to 300 degrees. Transfer the cooled logs to a cutting board and cut them on the diagonal into 1/2 inch thick slices. Arrange the slices cut-side up on the baking sheet, and bake for 15 minutes. Turn the slices over, and bake for another 15 minutes until they are crisp. Cool completely on a cooling rack.
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7
The biscotti will keep for up to 10 days in an airtight container.
