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Preheat oven to 350 degrees F.
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Toast almonds on a baking sheet for about 5-7 minutes in the oven and then set aside to cool.
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Using a food processor, add 1/2 cup of the toasted almonds and 1 Tbsp. sugar and mix until finely ground. Add, flour, baking powder, and salt. Mix until combined.
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Add the eggs, vanilla and remaining 3/4 cup sugar to an electric mixer and beat on high until fluffy, about 3-5 minutes.
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Add the flour mixture to the egg mixture and beat/mix slowly until just combined. Remove from the electric mixer, stir in the set aside almonds.
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Prepare a baking sheet by greasing or adding parchment paper.
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Separate the dough into thirds and shape the dough on the baking sheet as 3 inch by 10 inch (or close to this) logs. The dough is very sticky. Smooth the tops of the dough.
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Bake these logs (you should have three side by side) for about 20-25 minutes until golden brown.
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Let cool for about 5 minutes, then transfer logs to a cutting board. Cut the logs into slices about 1/2 inch thick.
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Lower the oven temp to 325 degrees F. Return the slices to the baking sheet (standing upright, see example) and bake for another 10-20 minutes until golden.
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Place the chocolate (for dipping) in a bowl and microwave in 20 second intervals until most chocolate (but not all) has melted. Stir the chocolate to combine and let cool for about 2-3 minutes.
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Dip the biscotti in the chocolate mixture, let excess drip off into chocolate bowl, and return dipped biscotti to baking sheet to cool. Note: I dipped the biscotti bottoms in the chocolate as in the original recipe, but you could also just dip one end. May place in the refrigerator to set if desired. I set mine on the counter for about an hour to set.
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Enjoy!