Chocolate Almond Biscotti (aka "You Touch These, You Die!")

½ c. margarine
1 ¼ c. sugar
2 eggs
1 tsp. almond extract
2 ¼ c. flour
¼ c. cocoa
1 tsp. baking powder
¼ tsp. salt
1 c. sliced almonds

Heat oven to 350 degrees.  In large mixer bowl, beat margarine and sugar until well blended.  Add eggs and almond extract, beat until smooth. In separate bowl, stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth.  Add almonds and mix. (If you have a wimpy mixer, do this with a wooden spoon.) Divide dough into 2 equal halves.

With lightly floured hands, shape each half into rectangular log about 2” in diameter and 11” long.  Bake on cookie sheet or Silpat and bake for 30 min., or until logs are set.  Remove from oven, let cool on cookie sheet 15 min.  Using serrated knife, cut logs into ½” diagonal slices.  Arrange slices, cut sides down, close together on cookie sheets.  Bake 8 to 9 mins.  Turn each slice over, continue baking an additional 8 to 9 min. Remove from oven; cool on racks.  Dip ends of biscotti in Chocolate Glaze or drizzle over entire cookie.  Drizzle Vanilla Glaze over Chocolate Glaze.

Chocolate Glaze:
1 c. semi-sweet chocolate chips
1 T. shortening (NOT margarine or butter)

 Microwave chips and shortening together, stirring after every 30 secs., until melted and smooth.

Vanilla Glaze:
¼ c. white chocolate chips
1 t. shortening  (NOT margarine or butter)

Microwave chips and shortening together, stirring after every 15 secs., until melted and smooth.
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