\nLet the dough rest in the refrigerator for 5 minutes. It\u2019s okay if it seems a little oily \u2014 this makes it less fragile when cutting.<\/span><\/p>\n<\/li>\n\nWhen ready to bake, divide the dough into two equal amounts. Place each amount onto the parchment-lined baking sheet and shape into long skinny logs (~3 inches wide and 1 inch tall). Try to make them as uniform in size and shape as possible so they bake evenly.<\/p>\n<\/li>\n
\nBake for 30 minutes, then remove from the oven and let cool slightly.<\/p>\n<\/li>\n
\nOnce slightly cooled, use a very sharp serrated knife to cut the biscotti so they are about 1-inch thick. Be very gentle at this point. Place the biscotti back onto the baking sheet and bake again for 8-10 minutes on each side, until golden brown (16-20 minutes total).<\/span><\/p>\n<\/li>\n\nWhile the biscotti is baking, you can toast the optional sliced almonds (for topping). Heat a small skillet over medium heat. Add the sliced almonds to the pan and toast until they are golden and fragrant. Move the almonds around the pan frequently to prevent burning. They toast quickly.<\/span><\/p>\n<\/li>\n\nRemove the biscotti from the oven and let cool.<\/p>\n<\/li>\n
\nMeanwhile, if drizzling the biscotti with chocolate (optional), add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of a saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 30-second increments until melted. Remove chocolate from heat. <\/span><\/p>\n<\/li>\n\nOnce the biscotti have cooled, drizzle the melted chocolate across the top of them and sprinkle with toasted almonds. Place on a parchment-lined baking sheet or plate so the chocolate can set. To speed setting, pop in the freezer. Otherwise, let sit at room temperature until completely cooled.<\/span><\/p>\n<\/li>\n\nStore covered at room temperature for 3-4 days (we found a large jar is ideal for storage). Will keep in the freezer for up to 1 month if well sealed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
![\"Holding](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/10\/GLUTEN-FREE-Biscotti-with-Almonds-and-Chocolate-Vegan-perfectly-crunchy-10-ingredients-minimalistbaker-recipe-glutenfree-almond-biscotti-9.jpg\")
<\/figure>\n![\"Chocolate](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/10\/GLUTEN-FREE-Biscotti-with-Almonds-and-Chocolate-Vegan-perfectly-crunchy-10-ingredients-minimalistbaker-recipe-glutenfree-almond-biscotti-1.jpg\")
![\"Almond](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/10\/GLUTEN-FREE-Biscotti-with-Almonds-and-Chocolate-Vegan-perfectly-crunchy-10-ingredients-minimalistbaker-recipe-glutenfree-almond-biscotti-2.jpg\")
![\"Forming](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/10\/GLUTEN-FREE-Biscotti-with-Almonds-and-Chocolate-Vegan-perfectly-crunchy-10-ingredients-minimalistbaker-recipe-glutenfree-almond-biscotti-3.jpg\")
![\"Slicing](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/10\/GLUTEN-FREE-Biscotti-with-Almonds-and-Chocolate-Vegan-perfectly-crunchy-10-ingredients-minimalistbaker-recipe-glutenfree-almond-biscotti-4.jpg\")
![\"Biscotti](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/10\/GLUTEN-FREE-Biscotti-with-Almonds-and-Chocolate-Vegan-perfectly-crunchy-10-ingredients-minimalistbaker-recipe-glutenfree-almond-biscotti-7.jpg\")
![\"Mug](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2022\/10\/GLUTEN-FREE-Biscotti-with-Almonds-and-Chocolate-Vegan-perfectly-crunchy-10-ingredients-minimalistbaker-recipe-glutenfree-almond-biscotti-8.jpg\")