Chocolate Almond Biscotti: Preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

Place the almonds on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

In bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 - 10 minutes). Beat in the vanilla extract. Scrape down the sides and bottom of your bowl as needed. 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 chunks of chocolate.

Transfer the batter to a well floured surface and roll into a log shape, that is about 12 inches (30 cm) long and 4 inches (10 cm) wide. You may have to flour your hands to form the log as the batter is quite sticky. Transfer the log to 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 your oven temperature to 325 degrees F (165 degrees C). 

Transfer the log to a cutting board and cut into 3/4 inch (2 cm) slices. Place the biscotti, cut side down, on your baking sheet. Bake for about 8-10 minutes, turn the slices over, and bake for another 8-10 minutes or until golden brown and dry to the touch. (The longer you bake the cookies the more crisp and crunchy they will be.) Remove from oven and let cool. Store in an airtight container.

Makes about 20 biscotti.