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1
Preheat oven to 325F.
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2
Lightly grease and flour large baking sheet.
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3
Reserve 1/2 cup of the chocolate.
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4
Microwave remaining chocolate in small microwavable bowl on HIGH 2 minutes.
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5
Stir until chocolate is completely melted; cool slightly.
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6
Mix flour, baking powder and salt in medium bowl; set aside.
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7
Beat butter and sugars in large bowl with electric mixer on medium speed until well blended.
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8
Add eggs, 1 at a time, beating well after each addition.
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9
Blend in melted chocolate and vanilla.
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10
Gradually add flour mixture, beating well after each addition.
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11
Stir in almonds.
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12
Divide dough in half.
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13
On floured board, shape each half into 10x2-inch log.
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14
Place, 2 inches apart, on prepared baking sheet.
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15
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
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16
Cool on baking sheet 15 minutes.
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17
Place logs on cutting board; diagonally cut each log into 18 slices using serrated knife.
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18
Place slices, cut sides down, on baking sheet.
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19
Bake an additional 20 minutes, turning biscotti over after 10 minutes.
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20
Remove to wire racks; cool completely.
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21
Melt reserved chocolate as directed on package.
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22
Drizzle over biscotti.
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23
Let stand until chocolate is firm.
