Chocolate-Almond Biscotti

Description
These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.



Ingredients

 * 1½ cups sliced almonds, toasted,divided
 * 1 cup butter, softened
 * 2 cups sugar
 * ⅔ cup cocoa
 * 1 teaspoon baking powder
 * 1 teaspoon baking soda
 * ½ teaspoon salt
 * 3 eggs
 * 1 teaspoon almond extract
 * 3½ cups all-purpose flour
 * ½ cup semi-sweet chocolate chips (optional)
 * ½ cup white chocolate chips (optional)
 * 2 teaspoons shortening (optional)

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Lightly grease a cookie sheet and set aside.
 * 3) Place ¾ cup of toasted almonds in a food processor and pulse until ground.
 * 4) Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
 * 5) Beat in eggs and almond extract.
 * 6) Beat in as much of the flour as you can with mixer.
 * 7) By hand, stir in remaining flour, the ground almonds and the remaining ¾ cup of sliced almonds.
 * 8) On pieces of wax paper, shape dough into two 14 inch long rolls.
 * 9) Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
 * 10) Bake 25–30 minutes or until wooden pick inserted near centers comes out clean.
 * 11) Cool on cookie sheet for 1 hour.
 * 12) Cut each roll diagonally into ½ inch thick slices.
 * 13) Place slices, cut sides down, on ungreased cookie sheets.
 * 14) Bake 8 minutes.
 * 15) Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
 * 16) Remove from cookie sheets to wire racks.
 * 17) Cool completely.
 * 18) If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
 * 19) Add 1 teaspoon of shortening to each bowl.
 * 20) Microwave on high for 1 minute, stirring once; stir.
 * 21) If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
 * 22) Dip biscotti into mixtures or drizzle over tops.