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1
Stir together sugar, melted butter, almond liqueur, and extracts in a large bowl, then stir in eggs, white chocolate chunks and toasted almonds. Stir in flour, baking powder, and salt until just combined.
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2
Chill dough, covered, 30 minutes.
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3
Preheat oven to 350u00b0F with rack in middle. Using moistened hands, halve dough and form 2 (10-by 5-inch) loaves on an ungreased large baking sheet. Bake the loaves until pale golden, about 28 minutes.
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4
Carefully transfer loaves to a rack and cool 15 minutes.
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5
Cut loaves into 3/4-inch slices with a serrated knife.
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6
Arrange biscotti slices, with a cut side down, on a clean baking sheet and bake until golden, 6 minutes, turn over and bake 6 minutes longer. Transfer to rack to cool completely.
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7
Melt extra chocolate (you can melt it in the microwave, in 30 second intervals, but make sure to stir between intervals to make sure the chocolate doesn't scorch - stop heating when it's melted and smooth) and drizzle over cookies or dip cookies in chocolate! I find it is easiest to melt chocolate in a large zip lock back in the microwave. Once melted, snip off a tiny corner (you can always go bigger!), then drizzle over biscotti on drying rack. Make sure to place the rack over a cookie sheet to contain the mess. Have fun with decorating.
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8
Biscotti improve in flavor if made 1 to 2 days ahead of consumption. Keep in an airtight container at room temperature.
