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1
Position the oven racks so that they are evenly spaced, with one rack in the center.
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2
Preheat the oven to convection bake at 325F.
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3
Line a cookie sheet with parchment paper.
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4
In a medium bowl, mix together the flour, cocoa, baking powder, baking soda, and salt.
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5
Put the chocolate and 1/2 cup of the flour mixture in the bowl of a food processor fitted with the steel blade.
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6
Process for 1 minute, until the chocolate is very finely ground.
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7
Remove from the processor and mix with the remaining flour mixture.
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8
In the bowl of an electric mixer, beat the eggs and sugar together at high speed until pale and thick.
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9
Beat in the vanilla and almond extract.
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10
Reduce the speed and gradually mix in the flour and chocolate mixture.
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11
Turn off the mixer and stir in the almonds.
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12
Divide the dough in half.
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13
Shape each part into a log 12 to 14 inches long and 2 inches wide and place on the prepared cookie sheet, spacing the logs at least 4 inches apart.
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14
Bake in the center of the oven for 20 to 25 minutes, until firm to the touch.
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15
Remove the cookie sheet from the oven and place it on a wire rack to cool for 10 minutes.
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16
Reduce the oven temperature to 275F.
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17
Slide the baked logs onto a cutting board.
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18
Using a long serrated knife, cut each log diagonally into 1/2-inch slices.
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19
Arrange the biscotti cut side down on two or three cookie sheets lined with parchment paper.
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20
Place them in the oven on multiple racks and bake for 7 to 8 minutes on one side, turning the cookies over to bake for 7 to 8 more minutes.
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21
Remove the biscotti to a wire rack and let cool completely.
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22
Store them at room temperature in an airtight container for about a month, or freeze them for up to 5 months.
