Preheat oven to 350°F/175°C and line a baking sheet with parchment paper. Set aside.

In a food processor, add blanched almonds and pulse to make a fine meal.

Add all-purpose flour, cocoa powder, baking powder, and salt to the food processor. Pulse a few more times to combine.

Add maple syrup, vegan red food coloring, melted coconut oil, and vanilla extract. Pulse until combined - it should form into a cookie dough.

Remove the blade from your food processor (or pour the mixture into a separate bowl) and add vegan chocolate chips. Using a large spoon, mix together.

Divide the dough in half and pour onto the baking sheet. Using your hands, or the spoon, shape each half into a rectangle, approximately 2 x 4 inches long and 1 inch high.

Bake for 15 minutes at 350°F/175°C. Remove from the oven and let cool slightly for about 10 minutes. Lower the oven temperature to 300°F/150°C.

Once the biscotti rectangles are cooled, cut them lengthwise into 1/2-inch-thick slices and return to the oven for an additional 30 minutes, flipping halfway through.

Sift powdered sugar into a bowl to ensure there are no clumps. Add plant milk and whisk together until creamy.

Pour icing into a piping bag or you can put it into a plastic bag and cut a small piece off one of the corners to form a DIY piping bag. Use this to draw small hearts onto the biscotti for a festive look.