Biscotti Recipe

Dear Gentle Reader,
On the plane today I worked a crossword puzzle, and guess what! "Biscotti" is plural for "Biscotto." You learn something every day! (As I type, my adorable granddaughter is at my lap, giggling that sweet two-year-old laugh that melts my heart and makes it hard to concentrate on typing!)
Dear Alana gave me her recipe for the chocolate biscotti that I enjoyed on my trip. Here it is:

2/3 cup whole almonds
1/2 cup butter
3/4 cup sugar
2 eggs
2 tablespoons Amaretto or Kahlua or double-strength coffee
2 cups plus 2 tablespoons unbleached or all-purpose flour
1/3 cup unsweetened cocoa 1 ½ teaspoons baking powder
1/4 teaspoon salt
2/3 cup chopped milk chocolate
Preheat oven to 350 degrees. When hot, bake the nuts in a shallow pan for 8 to 10 minutes, or until golden brown. Cool. Meanwhile, cream butter and sugar in a bowl, beating in eggs and liqueur or coffee. In another bowl combine the flour, cocoa, baking powder and salt. Add to the creamed mixture and stir well. Cut nuts into thirds, then fold into batter along with the milk chocolate. Grease and flour a baking sheet, and then press half of the dough onto it, patted into a log about 1 inch high, 1 1/2 inches wide, and 14 inches long. Treat the other half of the dough in the same way, placing it at least 2 inches away from the first. Bake in the middle of a preheated 325 degree oven for 25 minutes. Remove from the baking sheet to a rack. Cool for 5 minutes before placing on a cutting board. Use a serrated knife to slice about ½ inch thick. Place the slices upright on the baking sheet ½ inch apart. Return to the oven for about 8 to 10 minutes longer to dry slightly. Cool on a rack. Store in a tightly covered container. Makes 3 ½ to 4 dozen.
Snow covers the ground here, and it's nippy out. Tomorrow morning Mila and I are getting up early so we can be at the mall when the store opens, and they will hand out coupons for 30% off anything in the store. The plan is to buy a rocking horse.
Hope your Saturday goes well!