- 1 1/2 cups raw almonds, divided
- 3/4 cup sugar, plus 1 Tbsp
- 2 cups unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla
- 1/4 cup dried cranberries (optional)
- 10 oz semi-sweet chocolate, finely chopped
Preheat oven to 350°. Line a baking sheet with parchment paper or silicone mat.
Spread almonds on a rimmed baking sheet, toast for 10 minutes, and let cool.
In a food processor with blade attachment, add 1/2 cup almonds and 1 tablespoon sugar. Blend until finely ground. Add flour, baking powder and salt. Pulse to blend.
In a bowl of a stand mixer fitted with paddle attachment, beat eggs, vanilla and remaining 3/4 cup sugar on medium until thick and fluffy, about 3 minutes. Add flour-almond mixture. Mix on low until just blended. Add remaining 1 cup almonds and cranberries, if using, and stir to combine.
Evenly divide dough into 3 pieces. Place on prepared sheet, shape into three 2 1/2″x10” loaves, and smooth tops. Bake until golden brown, about 25 minutes. Carefully transfer loaves to a cutting board. Let cool slightly and cut crosswise into 1/2” thick slices.
Reduce oven heat to 325°. Place slices on baking sheet, standing them upright. Bake until crisp, about 20 minutes. Let cool.
Place a sheet of parchment paper on a work surface.
In a medium saucepan over medium-high heat, bring 1” of water to a simmer. Transfer half of chocolate to a heatproof bowl and place on top of pan. Stir occasionally until chocolate is melted, about 3 minutes. Add remaining half of chocolate, remove from heat and let stand 2 minutes. Stir gently until smooth.
Dip biscotti bottoms into chocolate and place biscotti on parchment to set, about 15 minutes.