Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4
Lay the almonds out onto a lined baking tray and pop them in the oven for 8 minutes. Once they are toasted leave them to cool, then chop them up
Reduce your oven temperature to 160C Fan/180C/300F/Gas Mark 2
For the biscuit dough mix together the plain flour, granulated white sugar, baking powder and salt
In a separate bowl beat the eggs with the vanilla extract and the almond extract. Then add the zest of the orange
Mix the wet and dry ingredients together, along with the chopped almonds, to make a wet dough
Tip the dough onto the baking tray and shape it into a rectangle, approximately 35cm long and 10cm wide
Bake the dough for 35 minutes. Leave it to cool on the tray for about 30 minutes
Using a serrated knife, trim off the ends, then carefully slice the cooked dough into about 1" slices and place them onto lined baking trays
Bake the slices again for 20 minutes, turning them over halfway through. They are done when you press the middle and there is no give and they feel dry
Melt the dark chocolate you can do this in a microwave safe bowl. Microwave the chocolate for 30 seconds, stir, then microwave in 10 second intervals and stir in between until fully melted
Dip in one of the edges of each biscotti. Leave to set on some baking paper
Store the biscotti in an airtight container and eat within 2 weeks