• Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper and lightly oil the paper with oil spray. Set aside.
• In a large bowl or the bowl of your stand mixer, add flour, almond flour, baking powder, baking soda, salt, sugar, and brown sugar.
• Using the paddle attachment or a whisk, stir to combine the dry ingredients evenly.
• Add in the liquid ingredients: melted plant-based butter, plant-based milk, vanilla extract, and almond extract.
• Stir with the paddle attachment or spoon, on the low-speed setting until it forms a dough that comes together into a ball. If too dry, add more plant-based milk, one tablespoon at a time.
• Fold in finely chopped almonds and stir for a few seconds on low speed to incorporate evenly.
• Divide dough into two balls and place on the baking sheet leaving two thumb spaces between each as these expand.
• Shape both pieces of dough into logs of about 5 inches x 3 inches (12.7 cm x 7.5 cm), making sure the thickness is even and reaches 1 inch in height (2.5 cm).

First Bake

• Bake in the center rack of the oven for 30 minutes until the dough cracks and the color is golden brown.
• Remove from the oven and cool down on the baking sheet for 15 minutes.
• Reduce oven temperature to 325°F (160°C).
• Transfer to a chopping board, and using a long sharp serrated knife, cut each log into 1-inch thick slices. It often happens that the border of the log cracks as you cut the biscotti, and you can hide that but decorating half of the biscotti into melted chocolate later.

Second bake

• Place the biscotti, cut-side down on the baking sheet, and bake them again for 15 minutes until golden and crispy.
• Cool down on the baking sheet at room temperature until cool enough to transfer on a wire rack.
• Cool completely before decorating.

Decorating

• In a microwave-safe bowl, melt dark chocolate chips and coconut oil. Microwave in 30-second bursts while stirring between each until fully melted.
• Keep the biscotti on the wire rack and drizzle half-melted chocolate on one side of half of the biscotti. If you like, sprinkle any sliced nuts or coconut on the melted chocolate.
• Pop the biscotti in the fridge until the chocolate shell is set which takes a few hours.

Storage

• Store for up to 2 weeks in a sealed cookie jar in the fridge or freeze for up to months in zip-lock bags. Thaw at room temperature the day before.