Warm oven to 350 degrees.
Spread your almonds onto a baking sheet. Bake for 5-7 minutes to lightly toast. this helps bring out the almond flavor.
Remove almond from the oven and roughly chop. Set aside.
In a large mixing bowl, combine the wet ingredients. Then stir in the dry ingredients until a wet dough is achieved. You want it nice and wet, yet just dry enough to delicately handle. It will be sticky, but dry enough to mold into "logs."
Scoop half of the bowl of dough onto parchment paper on the baking sheet. Form into a log. The width of the log will determine how long your biscotti are. I did mini biscotti. My log was about three inches wide and 8 inches long. Repeat with the second half of dough.
Place your logs in the oven and bake at 350 degrees for 30 minutes.
Remove baking sheet from the oven. Allow the logs to cool until the tops are cool to touch and logs sliceable.
When logs are cool enough to slice into - cut the pieces of biscotti. Thickness can vary! I did about an inch wide. Continue until both logs are cut into cookies.
Arrange the cookies back on the baking sheet.
Bake again at 350 degrees for about 10-20 minutes. The longer you bake them, the crispier (and darker) they will get. Do not overbake and dry them out too much! NOTE: They will crisp up as they cool.
Optional step: After cookies cool, you have the option of melting chocolate via a double broiler and dipping the biscotti in chocolate. Sprinkle tops with chopped almonds. Coarse sea salt is another nice accent!
Store biscotti in a sealed container on the counter for up to a few days. Store for longer periods in the fridge or freezer.