Line a baking sheet with parchment paper.

Blanch (soak in water overnight or place in hot water for 10-15mins) and peel the almonds.

Dry roast the peeled almonds on a clean pan until lightly browned and fragrant. Cool and chop coarsely.

Using a hand mixer, beat sugar and eggs on high speed until thick, pale, and fluffy (about 5 - 10 minutes).

Beat in vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry mix to the egg mixture and beat until combined.

Add the chopped almonds and chocolate chips.

Spread some flour on a clean surface and transfer the batter.

Roll the sticky batter into a log shape which fits your baking tray.

Bake for 25-30 minutes or until firm to the touch.

Remove from oven and cool for 10 minutes.

Diagonally slice the log and place the slices on the baking tray.

Reduce the oven temperature to 160 degrees C.

Return the biscotti slices in the oven and bake again for 20 mins (turning the slices upside down in 10 mins).

Cool completely and store in an airtight container.