• Preheat oven to 350F.  Cream butter and sugar until blended. Add eggs and almond extract; mix well. Stir together flour, cocoa, baking powder and salt. Gradually add to butter mixture, mixing until smooth. Stir in almonds using wooden spoon or using hands to knead into the dough. Shape dough into two 11 inch long rolls. Place the rolls 3 to 4 inches apart on large ungreased cookie sheet.
• Bake 30 minutes or until rolls are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut rolls diagonally using sawing motion, into 1/2 inch (~1 cm) thick slices. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes Cool on cookie sheet on wire rack. After the biscotti's are cooled dip one end in the melted chocolate* and garnish with additional almonds, if desired. Cool to let the chocolate set.

Chocolate Dipping Glaze

• Melt 1 cup semi-sweet chocolate chips and 1 tablespoon shortening in a small microwave-safe bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth when stirred.
• Makes About 30 Biscotti And 1 Cup Chocolate Glaze