Chocolate Dipped Biscotti

Whisk the dry ingredients together in a large bowl.
In a separate bowl whisk the eggs, olive oil and coffee until combined.
Add the liquids to the dry ingredient.
Add the toasted almonds to the bowl and fold the ingredients together.
Turn the dough out onto a heavily floured surface. Fold the dough together until is no longer sticky to the touch.
Divide the dough into 3 separate pieces and form into wide logs.
Transfer the dough to a large baking sheet that has been covered with parchment paper.
Bake in a preheated 350-degree oven for 30 minutes.
Cool completely on a cooling rack.
Once cool cut each loaf into thin ¼ -½ inch thick pieces.
Bake the Biscotti on an ungreased cookie sheet for 30 minutes. Flipping at 15 minutes.
Remove from oven and transfer to a cooling rack to cool.
Optional: dip biscotti in melted chocolate and sprinkle with toasted almond pieces.
Serve with your favorite cup of coffee.