Double Chocolate Biscotti

2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 tablespoons strong coffee
2 cups plus 2 tablespoons unbleached or all-purpose flour
1/3 cup unsweetened cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup mini chocolate chips

Place nuts in a shallow pan and bake in a preheated 350-degree oven for 8 to 10 minutes or until golden brown. (Watch, as they can burn quickly.) Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur or coffee.

In a bowl, combine the flour, cocoa, baking powder, and salt. Add to the creamed mixture, mixing until blended. Cut nuts into halves or thirds. Fold in nuts and milk chocolate. Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1/2-inch high, 1-1/2 inches wide, and 14 inches long, spacing them at least 2 inches apart.

Bake in the middle of a preheated 325-degree oven for 30 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45-degree angle about 1/2-inch thick. Place the slices upright on the baking sheet 1/2-inch apart and return to the oven for about 15 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.