Double Chocolate Almond Biscotti

1. In a large mixing bowl, cream butter, salt and sugar with an electric mixer or KitchenAid mixer until light and fluffy.
2. Gradually beat in cocoa and baking powder for 2 minutes on low.
3. Beat in egg and vanilla.
4. Add flour a little at a time on low until well blended.
5. Stir in chocolate chips and almonds by hand with a large spoon.
5. Preheat oven to 375ºF.
6. Transfer dough to a baking sheet and form a 9-inch long log that is about 1 inch thick. Use buttered fingers to smooth out.
7. Brush with milk and sprinkle with remaining 1 tablespoon sugar.
8. Bake for 20 minutes, or until an inserted toothpick comes out clean.
9. Remove from oven and lower oven temperature to 315ºF.
10. Cool on cookie sheet for 10 minutes, then carefully transfer to a cutting board.
11. Cut loaf into 1/2-inch wide diagonal slices. Place on ungreased baking sheet with cut sides facing up and bake for 10 minutes.
12. Turn over and bake another 10 minutes.
13. Cool completely on a wire rack, then store in an airtight container.