Preheat the oven to 350°F degrees and line a cookie sheet with parchment paper.

Using a medium-sized bowl, sift together the flour with the almonds, baking powder and salt.

In a separate large bowl, whisk together the eggs, sugar, melted butter and vanilla extract.

Add the dry ingredients to the wet along with the chopped chocolate and use a spatula to fold together until a dough forms.

Shape the dough into a round ball with your hands and then slice it in half. Form each side into logs, about 12 inches long. If you prefer smaller biscotti then you make each log longer and skinnier.

Bake them in the oven for 20 minutes and then allow to cool for 10 minutes or so. Slice each one diagonally so that each piece is roughly 1-2 inches thick. You can make them thinner or thicker depending on your preferences.

Lay each piece cut side down on the cookie sheet and then return to the oven to cook for 15 minutes. Flip each piece so that the other side is down and cook for 15 more minutes. They should be golden brown by this point.

Allow to cool for at least 20 minutes and then serve.