1cupunblanched almondstoasted and coarsely chopped (optional)
Optional topping:
1-2ozvanilla almond bark -or-
1/2cupvanilla or white chipsmelted together with 1 1/2 tsp shortening
Instructions
Mix together melted butter, eggs, and vanilla extract in a large mixing bowl until well combined. In another bowl, combine flour, sugar, baking cocoa, baking powder, and baking soda. Mix half of the flour mixture with butter and egg mixture. After combined, mix in the remaining flour mixture just until combined. Dough will be crumbly.
Dust surface lightly with flour and knead in chocolate chips (and almonds, if desired). Shape into two 12"x3" logs. Place 3" apart on an ungreased baking sheet. Bake at 325 degrees for 30-35 minutes. Surface will be set and cracked. Cool 15 minutes on baking sheet.
Transfer to cutting board, and using a serrated knife, cut on the diagonal into 1/2" cookies. Place cut side down on ungreased baking sheets. Bake 20-25 minutes longer, until firm and dry. Cool on wire racks. Melt almond bark, or chips with shortening, and drizzle over cooled biscotti. Store in a sealed container.