Method

• 1.
  Preheat oven to 190°C and line a large baking tray with baking paper.
• 2.
  Place eggs, egg yolks, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy. Add flour, butter and a pinch of salt flakes, and mix to combine. Stir in the almonds and chocolate chips. Using floured hands, shape dough into two 20cm logs. Place on prepared tray, spaced well apart to allow for spreading, and bake for 30 minutes or until well risen and pale golden.
• 3.
  Set aside for 5 minutes to cool slightly at room temperature. Using a sharp serrated knife, cut logs on an angle into 1cm-thick slices. You will notice that the inside of the biscuits are still a little wet – this is fine.
• 4.
  Reduce oven temperature to 140°C. Arrange slices flat on the lined tray and bake, turning halfway, for 20-25 minutes or until crisp and golden. Cool at room temperature.
• 5.
  Serve with gelato, coffee or dessert wine. Any leftover tozzetti will keep in an airtight container for up to 2 weeks.