Combine flour, salt and baking soda together in a bowl, whisk to combine. In another bowl, combine EVOO, sugar, eggs and vanilla, whisk until blended and smooth.
Working in batches, sprinkle the flour mixture into the wet, stirring to combine and creating a thick cookie-dough consistency. Divide the dough in half, wrap and refrigerate for 30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment. Form the dough into even logs (about 3 inches wide by 6 inches long) and place on the sheet. Bake for 30 – 35 minutes or until golden brown around the edges and firm throughout the center. Remove from the oven and let cool slightly (cooling down enough for you to handle). Reduce oven temperature to 300°F.
Once cool, slice the logs, at an angle, into 1 inch thick cookies. Return the cookies to the baking sheet and place back in the oven. Bake for 10 – 15 minutes or until the cookies are crispy. Remove from the oven and let cool.
Once cool, melt chocolate using a double boiler (or microwave for increments of 20 seconds until the chocolate has melted). Dip the biscotti into the chocolate, letting any excess drip off, and place on a wire rack or wax paper lined baking sheet. Then sprinkle with crushed almonds. Let the chocolate harden completely before serving.
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