Preparation / Directions:
Preheat oven to 350 degrees F.
Beat butter and sugar until blended. Add eggs and almond extract, beat well. Stir together flour, cocoa, baking powder and salt, gradually add to butter mixure, beating until smooth.(dough will be thick) Stir in almonds using a wooden spoon.
Shape dough into 2 11" long rolls. Place rolls 3 to 4 inches apart on large ungreased cookie sheet.
Bake 30 minutes or until rolls are set. Remove from oven, cool on cookie sheet 15 minutes. Using serrated knife, cut rolls diagonally using sawing motion, into 1/2 inch thick slices. Arrange slices cut side down, close together on cookie sheet.
Bake 8 to 9 minutes. Turn slices over and bake an additional 8 to 9 minutes. Remove from oven, cool on cookie sheet on wire rack. Prepare chocolate glaze. Dip end of each biscotti in glaze or drizzle over entire cookie. Prepare white glaze, drizzle over chocolate glaze. Garnish with additional almonds if desired.