• Preheat the oven to 350F. Spread the almonds out on a small baking sheet and bake 10-15 minutes, until toasted and fragrant. Let the almonds cool, then coarsely chop.
• Line 2 large baking sheets with parchment paper or silicone baking mats and grease with cooking spray. In a large bowl, whisk together the gluten-free 1:1 baking flour, baking powder, baking soda, cinnamon, and salt.
• In a medium bowl, whisk together the eggs, granulated sugar, brown sugar and almond extract until smooth. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Fold in almonds.
• Divide the dough in half and place 1/2 on each prepared baking sheet. Using wet hands, shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Brush the top of each log with the egg wash.
• Bake in the biscotti for 20-25 minutes, rotating the pans halfway through. When the top and sides of the biscotti slabs are lightly browned, remove them from the oven. (Do not turn off the heat.)
• Allow the logs to cool for 10 minutes. Once the rolls are cool enough to handle, cut each into 1-inch thick slices. (A serrated knife works well here!) Place the slices cut sides up on the baking sheet and return to the oven. Bake 12 minutes more then flip each biscotti and bake for another 10-12 minutes or until golden. Let the biscotti cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

TO DIP IN CHOCOLATE:

• Finely chop the chocolate if using a chocolate bar. (You can also use chocolate chips.) Place the chocolate in a microwave-safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
• Spread the chocolate into a shallow dish or plate and dip the side of each biscotti in the chocolate. Tap off any excess and place chocolate side up on a cooling rack to harden. Enjoy!