3 tbs butter or margarine, softened
2/3 cup sugar
2 large eggs
1/2 tsp almond extract
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup coarsely chopped almonds (optional)
Preheat the oven to 350 degrees F. Grease a 10 by 15 baking sheet. Beat together the butter or margarine, sugar, eggs, and almond extract. Combine the flour, cocoa powder, baking powder, baking soda, and almonds. Add to the egg mixture, mix well. The dough should be very sticky.
Using floured hands, divide the dough in half. On the baking sheet, form each half into a 12-inch loaf. Space the loaves 3 inches apart. Flatten the loaves slightly. Bake for 25 minutes, or until the loaves are firm when touched lightly in the center. Remove from the oven and place the baking sheet on a wire rack to cool slightly (about 10 minutes).
While they are still warm, slice the loaves on a diagonal into 1/2-inch slices. Arrange the slices cut-side down on a baking sheet. Return to the oven and bake for an additional 20 minutes, or until the biscotti are dry and crisp. Place the baking sheet on a wire rack and allow the biscotti to cool completely.