3/4 cup (110 grams) blanched whole almonds (you can blanch them yourself *click here* or do what I did and buy them already blanched)
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (230 grams) all-purpose flour
2/3 cup (110 grams) semi-sweet or bittersweet chocolate, chopped into bite-sized chunks (can use chocolate chips)
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool & set aside.
Line a baking sheet with parchment paper.
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.
Transfer the dough to a well floured counter and roll into a log shape, about 30 cm long and 9 cm wide. You may have to flour your hands to form the log as the dough is quite sticky. Place on your baking sheet and bake for about 25 minutesor until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1.25 cm slices, on the diagonal.
Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown.
Remove from oven and let cool. Store in an airtight container.