Title: Cocoa almond biscotti
 Categories: Cookies
      Yield: 30 Servings
 
    1/2 c  Butter or margarine,
           -softened
      1 c  Sugar
      2 lg Eggs
  1 1/2 tb Coffee liqueur*
  2 1/4 c  All-purpose flour
  1 1/2 ts Baking powder
    1/4 ts Salt
  1 1/2 tb Cocoa
      1 cn Whole almonds (6-ounce)
 
  Combine butter and sugar in a large bowl; beat at medium speed with an
  electric mixer until light and fluffy. Add eggs, beating well. Mix in
  liqueur. Combine flour and the next three ingredients; add to butter
  mixture, beating well. Stir in almonds. Divide dough in half; shape
  each portion into a 9x2-inch log on a greased baking sheet. Bake at
  350F for 30 minutes or until firm. Cool on baking sheet 5 minutes.
  Remove to wire racks to cool completely. Cut each log diagonally into
  1/2-inch thick slices with a serrated knife using a gentle sawing
  motion. Place on ungreased baking sheets. Bake at 350F 5-7 minutes.
  Turn cookies over, and bake 5-7 minutes longer. Remove to wire racks
  to cool.
  
  NOTES : * 1 1/2 tablespoons chocolate syrup may be substituted for the
  liqueur.