Dairy-Free Chocolate Almond Biscotti

In skillet, toast almonds over medium heat until light golden, about 6 minutes. In food processor, pulse half of the almonds until finely ground.

In bowl, whisk together flour, cocoa powder, baking powder, salt and ground almonds; set aside. In small bowl, dissolve espresso in vanilla; set aside.

In large bowl, beat eggs with sugar until pale; beat in oil and coffee mixture. Stir in flour mixture to make smooth stiff dough. Stir in toasted slivered almonds.

Divide dough in half. With floured hands, roll each into 10-inch (25 cm) log. Place on parchment paper-lined baking sheet; flatten until 2-1/2 inches (6 cm) wide and 3/4 inch (2 cm) thick. Whisk egg white until foamy; brush over top of logs.

Bake logs in centre of 350°F (180°C) oven for 22 to 25 minutes or until firm to the touch. Transfer logs to rack; let cool completely.

With sharp knife, cut logs into 1/2-inch (1 cm) thick slices; stand slices upright on rimless baking sheet. Bake in centre of 350°F (180°C) oven for 15 to 18 minutes or until firm and dry. Transfer to rack; let cool completely.

In small bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Drizzle over biscotti; let stand until set, about 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)