Preheat oven to 350 degrees F. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Line a baking sheet with parchment paper. Set aside.

In 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.

Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide. You may have to dampen your hands to form the log as the dough is quite sticky.

Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch thick on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 10 - 15 minutes, turn slices over, and bake another 10 - 15 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.


If you like your biscotti a little less crunchy - bake for 8-10 minutes on each side.

Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

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