CHOCOLATE ALMOND BISCOTTI-gluten free

 I have long held that Juilia's Biscotti could be made with almond flour.  Before today, I have never tried it.

This comes from my beloved mother in law.   This biscotti will last for a week easily, if you don't eat it all first. It has only lasted more than a few days in my house because it was misplaced. INGREDIENTS 1/2 c butter 2 T olive oil 3 egg yolks 3 eggs 1 1/2 c sugar ( I prefer the rich flavor of raw sugar) 1 T anise seed 2 t vanilla 6 c almond flour 1 c cocoa powder 1 c almonds 1 bag dark chocolate chips 5 t baking powder  3/4 t salt DIRECTIONS 1)  preheat oven to 375 2)  melt butter and cool by adding olive oil 3)  beat eggs until soft and foamy 4)  mix sugar into eggs until thickened and lemon color 5)  mix in oil butter mixture then slowly add chocolate chips, almonds, vanilla and almond 6)  sift together almond flour, cocoa powder, baking powder and salt then mix into wet ingredients in about 3 additions 7)  divide dough into half and like cookie sheet with parchment paper 8)  form two long, flat bars the length of the cookie sheet and bake for 30 minutes 9)  cut each bar crossways into 16 cookies and lay on cut sides then bake for 10 more minutes 10)  cool and serve This is very rich.   The texture is just a bit different, but not in a bad way.