Homemade Chocolate Dipped Orange Biscotti

Toast the almonds in the oven for 10-12 minutes, tossing them halfway through, until lightly browned.  Set aside to cool.

While the almonds are cooling, mix the sugar, melted butter, liqueur, rum, vanilla extract, and orange zest in a large bowl.

Chop the toasted almonds finely and mix them into the batter with the eggs.

Whisk the flour, baking powder, and salt in a separate bowl to remove any lumps.

Add the dry ingredients to the wet ones and stir until combined into a thick, sticky dough. Cover the bowl with plastic wrap and chill for 30 minutes. 

Turn the chilled dough out onto a lined sheet pan. Wet your hands and form the dough into a large loaf, approximately 8-inches x 13-inches.

Bake in the oven for 20-25 minutes until golden brown, then cool for 15 minutes.

Transfer the loaf to a cutting board and slice with a serrated knife into 12 equal pieces. Cut each slice in half for a total of 24 biscotti pieces.

Place the sliced biscotti cut side down on sheet pans that are not lined and bake for 15-20 minutes until golden brown and crispy. Transfer to a wire rack to cool completely.

Once completely cooled, place the chocolate in a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring in between. Once the chocolate is 75% melted, stop heating and stir until it's completely melted. 

Dip the biscotti ends into the melted chocolate and transfer to a piece of parchment or wax paper to cool and set completely.