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1
Preheat the oven to 350 degrees F.
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2
Line a large rimmed baking sheet with parchment.
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3
Sift the flour, baking powder and salt in a medium bowl and set aside.
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4
Cream the butter, granulated sugar and brown sugar in a second medium bowl using a hand mixer on high speed, about 3 minutes.
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5
Add one egg at a time, making sure to mix well before each addition.
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6
Add the vanilla and almond meal and mix.
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7
Add the flour mixture to the egg mixture and beat until combined.
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8
The dough will be thick and sticky.
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9
Fold in the chocolate chips and pecans.
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10
Transfer the dough to a lightly-floured surface; divide in half.
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11
Using floured hands, shape each piece of dough into a log about 10-inches long.
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12
Brush off excess flour; transfer the logs to the prepared baking sheet, spaced 5 inches apart.
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13
Flatten each log into a 2-inch-wide strip.
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14
Bake until browned and set, about 20 minutes.
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15
Transfer to a rack; let cool for 10 minutes.
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16
Reduce the oven temperature to 300 degrees F.
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17
Transfer the biscotti to a work surface.
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18
Using a serrated knife, cut each strip diagonally into 1/3-inch-thick slices.
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19
Arrange the slices cut-side down on baking sheets.
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20
Bake the biscotti, rotating the baking sheets halfway through, until crisp, about 30 minutes.
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21
Transfer the baking sheets to racks and let cool completely.
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22
Biscookies can be made 3 days ahead.
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23
Store in an airtight container at room temperature.
