Chocolate-Almond Biscotti

I remember thinking that biscotti must be really hard to make since they are so different from other cookies. When I first made these some 15 years ago, I found out just how easy they can be. They do take time though...but well worth the wait to enjoy with some hot coffee or tea.

Chocolate-Almond Biscotti
1 1/2 c. flour
1/3 c. unsweetened cocoa (I use dutch-processed)
1 1/2 tsp. baking powder
6 Tb. margarine softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 cup chopped slivered almonds
1/2 c. mini semisweet chocolate chips
1 oz. white chocolate, melted (I used semi-sweet for this)

Preheat oven to 400 degrees. In small bowl, stir first 3 ingredients; set aside. In large bowl, with electric mixer at high speed, cream margarine and sugar until fluffy; beat in eggs one at a time. Stir in vanilla; at low speed, stir in flour mixture until just combined; fold in nuts and chocolate chips. On large, foil-lined cookie sheet, spoon dough to form a loaf about 9" long by 5" wide. Bake 18-20 minutes until top springs back when lightly touched. Remove sheet to rack to cool, 15 minutes. Reduce oven to 300. Cut loaf crosswise into 1/2" slices. Put cut-side up on cookie sheet. Bake 15 minutes; turn off oven; turn cookies over. leave in oven 15 minutes more; remove and cool on rack; drizzle with white chocolate.