Toast the almonds on a baking sheet in the oven at 350 degrees Fahrenheit for about 6 minutes.
Meanwhile, sift the flour, baking powder, and salt into a bowl using a fine-mesh sieve. Then reserve 1/2 cup of the dry mixture and set it aside.
Coarsely chop the toasted almonds and combine them with the reserved 1/2 cup of flour.
In a separate bowl, blend the eggs with a handheld mixer on high speed just until foamy. Then mix in the granulated sugar.
Add the unrefined coconut oil, almond extract, and vanilla extract and mix on medium speed just until combined.
Add the flour mixture to the eggs and mix using a spatula.
Now fold in the flour-coated almonds with the rest of the biscotti dough.
Transfer the dough to a flat surface and divide it into 5 equal pieces.
Now shape each￼ piece of dough into a tall log shape. ￼You want the sides to be raised high because they will spread quite a bit in the oven.
Transfer all 5 shaped logs onto the baking sheet lined with parchment paper and bake in a 340-degree oven for 30 minutes.
Once the biscotti logs are baked, cut them into long strips that are about 2 inches thick. You want to cut a sharp angle.
Place the sliced biscotti back into the cookie sheet and bake at 330 degrees for 15-20minutes. (You don't need parchment paper for the second round of baking).
￼Melt the chocolate chips in a microwave-safe bowl and transfer to a loaf pan. ￼Since the biscotti are long you will need a long dish to dip them in.
Once the biscotti are fully cool down, dip them in the chocolate and place them on a sheet of wax paper to set. It will take a few hours for the chocolate to fully set. ￼￼