Chocolate Almond Biscotti

For the Biscotti

• 1/2 cup (1 stick; 113 g) butter or margarine, softened
• 1 1/4 cups (250 g) granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 2 1/4 cups (281 g) all-purpose flour
• 1/4 cup (21 g) Dutch-process or natural unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 cup (92 g) sliced almonds

For the Chocolate and White Glazes

• 1 cup (170 g) semisweet chocolate chips
• 1 tablespoon (13 g) vegetable shortening
• 1/4 cup (43 g) white baking chips
• 1 teaspoon (4 g) vegetable shortening
• Additional sliced almonds, for garnish (optional)

Instructions

1. Heat the oven to 350°F (175°C). Leave a large cookie sheet ungreased.
2. Beat the softened butter and sugar until blended. Add the eggs and almond extract and beat well.
3. Whisk together the flour, cocoa, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until smooth; the dough will be thick. Stir in the sliced almonds with a wooden spoon.
4. Divide the dough in half and shape it into two 11-inch-long logs. Place the logs 3 to 4 inches apart on the ungreased cookie sheet.
5. Bake for 30 minutes, until the logs are set. Let them cool on the cookie sheet for 15 minutes. With a serrated knife and a gentle sawing motion, cut the logs diagonally into 1/2-inch-thick slices.
6. Arrange the slices close together, cut-side down, on the cookie sheet. Bake for 8 to 9 minutes, turn each slice over, and bake for another 8 to 9 minutes. Cool completely on the sheet set over a wire rack.
7. For the chocolate glaze, combine the semisweet chocolate chips and 1 tablespoon shortening in a microwave-safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring until smooth. Dip one end of each biscotti in the glaze or drizzle it over the cookies.
8. For the white glaze, combine the white baking chips and 1 teaspoon shortening in a microwave-safe bowl. Microwave on high for 30 to 45 seconds, stirring until smooth. Drizzle over the chocolate glaze and garnish with extra sliced almonds, if desired. Let the glaze set before serving or storing.