Chocolate Chip-Almond Biscotti

Preheat oven to 375ºF (190ºC). Line a baking tray with parchment or a Silpat.

In a medium bowl, combine flour, chocolate chips and almonds together. Set aside.

In a large bowl, whisk butter and sugar using an electric mixer on medium speed for 1 minute. Now add baking powder, baking soda, and whisk for another minute. Add eggs to this butter mixture and whisk till everything is completely combined.

Gradually add the dry mixture to the wet mixture and fold or mix it in using a spoon. This mixture will look like a dough once everything is combined.

Shape the dough into two 9X2-inch rolls and place on the lined baking tray. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on the baking sheet 1 hour.

Preheat oven to 325ºF (160ºC).

Cut the baked dough into 1/2-inch slices. Place slices, cut side down, on the baking sheet. Bake 8 minutes on each side until crisp and light brown. Transfer to a wire rack to cool completely.

Can be stored for 2 weeks.