Chocolate Almond Biscotti

3/4 cup whole almonds

1 stick butter, softened

2/3 cup sugar

2 eggs

1 tsp vanilla extract

1/2 tsp almond extract

1 1/2 cup all purpose flour

1/3 cup ground almonds

1/3 cup Dutch chocolate

1 tsp baking powder

1/2 tsp salt

1/2 tsp cup miniature semisweet chocolate bits

Preheat oven to 350 degrees.

Place whole almonds on a cookie sheet and toast for 8-10 minutes or until lightly

browned and fragrant. Let cool and then chop coarsely; set aside.

In a large bowl, using an electric mixer on medium speed, beat together butter

and sugar until well blended. Add eggs, vanilla and almond extracts and beat

until smooth. In a small bowl, combine flour, ground almonds, cocoa, baking powder

and salt. Add to butter mixture and lightly beat until dough is formed. Dough will be

very sticky. Gently stir in chopped almonds and chocolate chips. On a heavily floured

surface, knead dough into a ball and cut in half. Press each piece into a 10x4 inch loaf

and transfer with a spatula to an ungreased cookie sheet. Bake about 35 minutes or until

set and dry. Let cool on cookie sheet for 5 minutes then transfer to a cutting board. Reduce

oven temperature to 325 degrees. Cut each loaf diagonally with a sharp knife into 1/2 inch

slices. Return biscotti to cookie sheet, cut side up, and bake 10 minutes longer per side.

Let cool on wire racks. Makes approximately 30 biscotti.