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Combine flour, cocoa, baking powder, baking soda, and salt in
medium bowl. Beat sugar, brown sugar, butter, vanilla, and
almond extracts in mixer bowl until crumbly. Add eggs, one at a
time, beating well after each. Stir in almonds. Chill for 15
minutes or until firm. Shape dough into 2 loaves (3 inches wide
by 1 inch high) on 1 large baking sheet.
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Bake oven for 40-50 minutes or until firm. Let stand 15
minutes. Cut into 3/4 inch thick slices; turn slices on their sides.
Bake for 10 minutes on each side or until dry. Cool completely.
If desired, dip each biscotti halfway into chocolate coating,
pushing mixture up onto cookie with a spatula; shake off excess.
Place on wax paper lined baking sheets and chill for 10 minutes
or until chocolate is set.
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