Gluten Free Chocolate Chip Almond Biscotti

Ingredients
10.5 tbsp (150 grams) butter
Just under 1 cup (170 grams) white granulated sugar
1.5 cups (220 grams) tightly packed light brown sugar
2 large eggs
3 tsp vanilla (12g)
2 1/3 cups (350 grams) Blends by Orly London Blend
½  tsp salt
3 ½ tsp baking powder (12g)
½  tsp baking soda
1 cup (150 grams)
3/4 cup (75 grams) sliced almonds
Course white sparkling sugar for sprinkling

Preheat the oven to 350°F. Lightly grease or line with parchment one large baking sheet.

In In the bowl of a stand mixer with paddle attachment, cream the butter and sugars together on medium-high speed for 3 minutes until lightened in color.  Add eggs + vanilla and mix for 2 minutes or until fully incorporated. In a separate bowl, mix together Blends by Orly London Blend, salt, baking powder, and baking soda.  Add the dry ingredients to the mixing bowl and mix all ingredients together on med-high speed for 3 minutes, or until fully incorporated.  Add chocolate chips and almonds and mix for 30 seconds or until dispersed within the dough

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula. Sprinkle with coarse white sparkling sugar.

Bake the dough for 25 minutes. Remove it from the oven.

Using a spray bottle filled with room-temperature water, lightly spritz the outside and tops of the logs. Reduce the oven temperature to 325°F. Wait 5 minutes, then use a sharp chef's knife to cut the log crosswise into 1/2" to 3/4" slices.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.