1/2 cup butter, melted
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/3 cups sugar
3/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup unblanched almonds, toasted and coarsely chopped
1/2 cup miniature semisweet chocolate chips
1/2 cup white baking chips
1-1/2 teaspoons shortening
In a large bowl, combine the butter, eggs and vanilla until well blended. Combine the flour, sugar, cocoa, baking powder and baking soda; gradually add to butter mixture just until combined (dough will be crumbly). Turn dough onto a lightly floured surface; knead in almonds and chocolate chips. Divide dough in half.
On an ungreased baking sheet, shape each portion into a 12-in. x 3-in. log, leaving 3 in. between the logs. Bake at 325° for 30-35 minutes or until set and tops are cracked. Cool for 15 minutes. Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 20-25 minutes or until firm and dry. Remove to wire racks to cool.
For drizzle, in a microwave, melt vanilla chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over biscotti.
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