2 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, melted
3 large eggs
2 teaspoons vanilla extract
1 cup almonds, toasted and coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
2 ounces white chocolate, melted
Preheat oven to 325 degrees F.
In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt.
In large bowl, with mixer at medium speed, beat butter, eggs, and vanilla extract until mixed. Reduce speed to low; gradually add flour mixture and beat just until blended. With hand, knead in almonds and semisweet chocolate until combined.
Divide dough in half. On ungreased large cookie sheet, shape each half into 12 x 3-inch log, about 3 inches apart. Bake logs 30 minutes. Cool logs on cookie sheet on wire rack 15 minutes.
Place logs on cutting board. With serrated knife, cut each log crosswise into 1/2-inch-thick diagonal slices. With long metal spatula, place slices, top side up, 1/4 inch apart, on same cookie sheet. Bake slices 20 minutes to allow biscotti to dry out. Cool biscotti completely on cookie sheet on wire rack. (Biscotti will harden as they cool.) After completely cooled, drizzle with melted white chocolate.
Store biscotti in tightly covered container at room temperature up to 2 weeks, or in freezer up to 6 months.