Preheat oven to 350 degrees F.

Toast almonds on a baking sheet for about 5-7 minutes in the oven and then set aside to cool.

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.

Add the eggs, vanilla and remaining 3/4 cup sugar to an electric mixer and beat on high until fluffy, about 3-5 minutes.

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.

Prepare a baking sheet by greasing or adding parchment paper.

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.

Bake these logs (you should have three side by side) for about 20-25 minutes until golden brown.

Let cool for about 5 minutes, then transfer logs to a cutting board. Cut the logs into slices about 1/2 inch thick.

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.

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.

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.

Enjoy!