Chocolate-Dipped Almond Biscotti

Fourth post. I'm on a roll! Here's a nice biscotti recipe for all you coffee and/or tea drinkers. :-)

Ingredients:
1 cup blanched almonds          2 cups flour
3 eggs                                    3/4 cups sugar
1 tsp vanilla extract                 1 tsp baking powder
1/2 tsp almond extract             1/8 tsp salt

Directions:
Preheat oven to 350 degrees. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool, then chop coarsely. Reduce oven to 300 degrees and line a baking sheet with parchment paper.
In a small bowl, lightly beat the eggs and extracts together.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder, and salt. Beat until blended (and if you're using a hand mixer... I suggest you hold your breath for this part). Gradually add the egg mixture and beat until dough forms, adding almonds about halfway through. On a lightly floured surface, roll dough into a log about 14" long and 3-4" wide. Transfer log to the prepared baking sheet and bake for 30-40 minutes or until firm to the touch. (Log will spread during baking.) Remove from oven and let cool on a wire rack about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2" thick on a diagonal. Arrange evenly on a baking sheet. Bake 10 minutes, turn slices over, and bake an additional 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container. (I think that last part is actually kind of pointless; it's biscotti. It's supposed to be stale. That's why you dip it in your coffee or tea.)
Makes about 28 biscotti.
Now for the fun part! You can use whatever chocolate you prefer. My family usually melts semi-sweet chocolate chips or dark chocolate wafers from JoAnn Fabrics or Pat Catans. Melt your chocolate either with a double boiler or in the microwave; just be sure to stir constantly when heating it so the chocolate doesn't bake. So once it's all melty and smooth, dip the top of each biscotti slice and refrigerate until the chocolate is firm.
Enjoy!

Notes:
1.) Can add 1 tbsp orange or lemon zest to eggs.
2.) Can substitute walnuts or hazelnuts for almonds.

-Grace