Chocolate-Almond Biscotti

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly.
3. In a large bowl, beat the sugar and softened butter together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
4. Add the eggs one at a time to the sugar-butter mixture, beating well after each addition. Then, mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing.
6. Fold in the chopped almonds and chocolate chips with a spatula or wooden spoon until evenly distributed.
7. Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart.
8. Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch. Rotate the baking sheet halfway through the baking time for even baking.
9. Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Lower the oven temperature to 325°F (165°C).
10. Transfer the logs to a cutting board. Using a serrated knife, cut into 1/2-inch slices. Cutting on a slight diagonal will give longer biscotti.
11. Arrange the slices cut side down on the baking sheet. Bake for an additional 10-12 minutes on each side until the biscotti are dry and crisp. They will harden as they cool.
12. Allow the biscotti to cool completely on a wire rack before serving or storing. They store well in an airtight container for up to two weeks.