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

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

Directions

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