Chocolate & Almond Biscotti

1) Preheat oven to 325° F. In a large bowl, beat 1 cup of butter and the sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

2) In a medium bowl, whisk together the flour, baking powder and salt. Add to the butter mixture with the mixer on low and beat until well combined. Stir in the almonds. If the dough is too wet to handle, stir in up to an additional 1/2 cup of flour.

3) Butter 2 large baking sheets. Divide the dough into 3-4 portions and shape into long, flattened logs on the baking sheets, about 5 inches wide and 5/8 inches thick.

4) Bake the logs in preheated oven for 27-30 minutes, or until firm and slightly browned. Transfer logs one at a time to a cutting board and cut diaganally into 1/2 inch thick slices. Arrange slices back on the baking sheets and bake for an additional 15 minutes.

5) Line two large baking sheets with wax paper. Melt the chocolate chips and 2 tablespoons butter in a double boiler. Pour the chocolate into a rectangular baking pan and dip the bottoms of the biscotti in the chocolate. Place the dipped biscotti onto the wax paper lined baking sheets and place in the freezer to cool completely. Store in an airtight container.