1. 1. Prepare Your Dry Ingredients: Begin by preheating your oven to 350 F (175 C). Line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are well combined.

2. 2. Add the Almonds: Stir in the roughly chopped whole almonds into the dry mixture. Distribute them evenly so every bite of biscotti gets a nutty crunch.

3. 3. Combine Wet Ingredients: In a separate medium bowl, whisk together the unfed sourdough starter, large egg, and vanilla extract until smooth. The sourdough starter here is primarily for flavor, adding a subtle tang that complements the sweetness.

4. 4. Form the Dough: Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or your hands until a cohesive, slightly sticky dough forms. Be careful not to overmix; just combine until no dry streaks of flour remain.

5. 5. Shape the Loaf: Transfer the dough to your prepared baking sheet. Using lightly floured hands, shape the dough into a log, about 10-12 inches long and 2-3 inches wide. It should be relatively flat on top.

6. 6. First Bake: Bake the log for 25-30 minutes, or until it’s firm to the touch and lightly golden brown. Remove it from the oven and let it cool on the baking sheet for about 10-15 minutes. This cooling period is crucial for easier slicing.

7. 7. Slice and Second Bake: Reduce the oven temperature to 300 F (150 C). Carefully transfer the cooled log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. Arrange these slices cut-side down back on the baking sheet. Bake for another 15-20 minutes, flipping them halfway through, until they are golden brown and crisp.

8. 8. Dip in Chocolate: Once the biscotti are completely cooled, melt the semi-sweet chocolate chips (or chopped chocolate) in a microwave-safe bowl in 30-second intervals, stirring until smooth. If desired, stir in the coconut oil or vegetable shortening for a smoother consistency. Dip one end of each cooled biscotti into the melted chocolate, letting any excess drip off. Place them on parchment paper to set.