Preheat oven to 350° F.In a large bowl, whisk together all dry ingredients being sure to blend them very well.In a separate large mixing bowl, combine all your wet ingredients. Use an electric mixer and mix for 2 minutes. You’ll see the color of the mixture lighten up when mixing. This doesn’t happen if you simply use a whisk.Slowly mix the flour mixture, a little at a time, into the wet ingredients, whisking the whole time. As the mixture thickens, you may have to switch to a spatula or wooden spoon to continue mixing. If using an electric mixer, you may have to switch from the paddle attachment to the dough hook.Scoop the mixture out onto a large baking sheet lined with parchment paper, and shape dough into either a log shape, or a somewhat rectangular shape. If you find that the chocolate is sticking to your hands, you can either place the dough in the fridge for an hour to harden it, or you can use a spatula or wooden spoon to do the shaping. You want it to be about 1-2 inches in thickness. (Divide dough in half to make two smaller loaves if you want smaller or "mini" biscotti.)Place in the oven and bake for 30 minutes. Remove from oven and allow to cool to the point when you can handle it with your hands without burning yourself. Do not let your loaf get cold. This must be sliced while warm.
Reduce the oven temperature to 325° F. Place the loaf on a cutting board or flat, cut-safe work surface and slice into ½ inch slices to create the biscotti. If you want longer, fancier biscotti, slice your loaf at an angle. Place slices on a cookie sheet lined with parchment paper in a single layer.
Place the biscotti in the oven and cover loosely with foil. Set your timer for 15 minutes.When the timer goes off, flip your biscotti to bake on the other side. Re-cover loosely with the foil and bake for another 15 minutes.Remove from oven and cool the biscotti on a wire rack. They will harden as they cool on the rack, but will harden further in the fridge.OPTIONAL TOPPING: If you want to make your biscotti truly fancy, drizzle some melted chocolate over the cool biscotti and allow to harden before transferring to storage.Package in a Ziploc bag or airtight container. Keep in the freezer if you will be storing for longer than 2-3 days.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include optional drizzle or add-ins. This data is for the entire recipe. The number of servings will depend on the size of the biscotti you cut. Divide this data by the number you end up with.