Mix in a stand mixer and first 7 dry ingredients and blend on low to combine.
Add the remaining ingredients, wait for the almonds and mix until well mixed.
Mix the almonds and put the dough on a baking sheet covered with parchment.
Create a rectangle about 10 inches long and 6 inches wide.
Bake for 30 minutes. Refrigerate for 30 minutes and slice. To continue baking for another 15 minutes, gently place the biscuits flat on the tray, cut side down.
Remove from oven and let cool before holding. Gently turn the biscuit over and bake for another 10 minutes.
Refrigerate completely or overnight before adding optional sauces.
If using optional toppings, dip one end of the biscuit in melted chocolate and add the chopped toasted almonds. Place in the refrigerator to set.
