Preheat oven to 350°F. In a large bowl, mix together ground almonds, baking powder, and a pinch of salt. Set aside.
In a small bowl, mix together eggs, vanilla, coconut oil, and date syrup.
Add liquid ingredients to dry mixture and mix until well combined. The mixture will be slightly wet.
On the counter, sprinkle almond flour and place dough on the counter. Mix with hands until it comes together and is less sticky. Form into the shape of a log (about 10 inches long by 2 inches wide).
Place on a sheet lined with parchment paper. Place in oven and bake for 12-15 minutes, until golden brown.
Remove from oven and let cool for about 5-10 minutes, until easy to handle.
Using a sharp serrated knife, cut the log at a sharp angle with each biscotti being about 3/4 inch thick.
Place biscotti back onto parchment paper and bake for 5 minutes. Remove from oven, flip biscotti over to the other side and bake for another 5 minutes. Remove from over and let cool. (Biscotti will not harden until completely cooled).
In a double broiler, melt Dark chocolate chips. In two separate plates, spread dark chocolate and almonds. Dip side of biscotti in dark chocolate and then sprinkle almonds over. Place biscotti on parchment paper and in the fridge for 10 minutes, until chocolate hardens.
Enjoy with a cup of chai! Biscotti can be stored for multiple days. You can also skip the dark chocolate and have it plain as rusk.
If you make this recipe, please share a picture with me on Instagram by tagging me @NutritionbyNaz.