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