Preheat oven to 350 degrees F (180
degrees C). Toast almonds for 8-10 minutes or until lightly browned and
fragrant. Let cool and then chop coarsely.
Line a baking sheet with parchment paper.
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). At this point beat in the
vanilla extract. In a separate bowl,
whisk together the flour, baking powder and salt. Add to the egg mixture
and beat until combined. Fold in the chopped almonds and chocolate.
the dough to a well floured counter and roll into a log shape, about 12
inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour
your hands to form the log as the dough is quite sticky. Place on your
baking sheet and bake for
about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack
for about 10 minutes.
Reduce oven temperature to 325 degrees F (165 degrees C).
Transfer the log to a cutting board and cut into 1/2 inch (1.25 cm) slices, on the diagonal. Place the
biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake
minutes or until golden brown. Remove from oven and let cool. Can be stored in an
airtight container for several weeks.
Makes about 20-24 biscotti.