2 c. semi-sweet chocolate chips, divided
2 c. flour
¼ c. baking cocoa
1-1/2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ c. sugar
½ c. brown sugar
¼ c. (1/2 stick) butter or softened margarine
½ tsp. vanilla extract
½ tsp. almond extract
1 c. slivered almonds, toasted
Chocolate Coating (optional recipe follows)
Microwave 1 c. chocolate chips in microwave or in saucepan, stirring until smooth. Cool to room temperature.
Combine flour, cocoa, powder and soda and salt in medium bowl. Beat sugars, butter, vanilla and almond until crumbly. Add eggs, one at a time, beating well after each. Beat in melted chocolate. Gradually beat in flour mixture. Stir in almonds. Chill for 15 minutes or until firm. Shape dough with floured hands into 2 loaves (3” wide by 1” high) on 1 large or 2 small greased baking sheets.
Bake in preheated 325 oven for 40-50 minutes or until firm. Let stand 15 minutes. Cut into ¾” thick slices; turn slices on their sides. Bake for 10 minutes or each side or until dry. Remove to wire racks to cool completely. If desired, dip each biscotti halfway into Chocolate Coating, pushing mixture up onto cookie with a spatula; shake off excess. Place on waxed-paper lined baking sheets. Chill for 10 minutes or until set. Store in airtight containers in cool place or shill. Makes 2-1/2 dozen biscotti.
For Chocolate Coating
Microwave remaining chocolate chips and 2 T. shortening, stirring until smooth.