These twice-baked cookies have a crunchy texture and are just right for dipping in milk, hot cocoa or coffee, or serving with ice cream or that everyday Italian dessert: a bowl of fresh fruit.
In an oven preheated to 325 degrees, toast the almonds until light brown and fragrant, shaking the pan occasionally (watch closely, the nuts can turn dark quickly). Let the almonds cool. Meanwhile, cream the butter and sugar until fluffy. Beat in the eggs, vanilla extract and melted chocolate. Mix in the cocoa, baking powder, salt, flour and almonds (the dough will be very soft). Split the dough in half and shape it into 14-by-3-by-1/2-inch logs. Place each log onto a baking sheet covered with parchment or waxed paper and cover loosely with plastic wrap. Freeze for 1 1/2 to 2 1/2 hours. Remove the plastic wrap and bake in an oven preheated to 325 degrees for 30 to 35 minutes.
Remove the logs and cool for 5 minutes. With a serrated knife and a firm stroke (to minimize the crumbling), slice each log on the diagonal into 1/2-inch pieces. Lay the biscotti cut-side down on the baking sheet and bake for another 6 to 8 minutes. Flip to the other side and bake for an additional 6 to 8 minutes, or until the cookies turn a light chocolate brown, but not too dark. Cool completely on a wire rack, then store in an airtight container. Makes about 3 dozen biscotti.