3/4 cup sugar
1 tsp baking soda
1/3 cup unsweetened cocoa powder, European. (I used Valrhona)
1 1/2 cups flour
3/4 cup chopped, slivered, blanched almonds (I used whole Almonds, chopped and toasted in a frying pan)
6 oz bittersweet or bittersweet chocolate (I used Callebaut , 70.4% cocoa)
Preheat oven to 350 degrees.
Line a cookie sheet with foil. Generously grease foil.
Beat eggs and sugar on medium speed until light, about 2 minutes.
Beat in baking soda (I sift it through my fingers into the bowl to get the lumps out), cocoa and flour until well blended.
Cut dough in half.
Working with one at a time, use a large spatula to loosen the dough from the cutting board. Lift one end and pick up the log and place approximately 2 inches from the side of the cookie sheet. Place the second log on the other half of the cookie sheet.
With a sharp knife (I used a bread (serrated) knife, gently saw back and forth until through the top crust and then cut straight down.Cut each log evenly into 12 pieces. Let stand 5 minutes.
Let biscotti cool completely on wire rack.
Place waxed paper on the cookie sheet. Melt chocolate in a microwave until melted, 1 minute, mix and 30 seconds mixing in between until totally melted.
Hold the biscotti at the top. Dip into chocolate so that the chocolate goes up both sides a little bit. Using an offset spatula, smooth out the bottom.
Place upside down onto the waxed paper until chocolate is set.
Makes 24. Biscotti will keep up to 2 weeks in an airtight container. I like to freeze them if not going to be eating them immediately (thought it is very difficult, I must say).