I'm not sure who to give credit to for this recipe, since we googled biscotti. It's very easier and very delicious. Jack has made it twice, unfortunately the second batch goes to his 4th grade class party!
Preheat oven to 350 degrees. Toast 1 cup slivered blanched almonds for 8-10 min. Cool.
Reduce heat to 300 degrees. Line baking sheet with parchment paper.
In electric mixer combine: 2 cups flower, 1/8 tsp salt, 1 tsp baking powder and 3/4 cup sugar. In another bowel beat 3 eggs with 1 tsp vanilla extract and 1/2 tsp almond extract. Slowly add beaten egg mixture to flour mixture, adding almonds halfway though. Roll out to about 14 inches long and 3-4 inches wide. Bake for 30-40 min. Let cool on wire rack 10 min.
Slice 1/2 inch thick slices on the diagonal. Lay flat on baking sheet. Bake 10 min. Flip and bake another 10 min. Melt chocolate and drizzle on top.
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