Preheat the oven to 325 F. Line a baking sheet with parchment paper {I use a Silpat. It’s the only way to go!} and set aside.

In a medium mixing bowl, combine flour, cocoa powder, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs and almond extract and mix well. Add melted chocolate and beat until fully incorporated. Slowly add in the flour mixture and stir until combined. Fold in almonds.

Move the dough to the baking sheet, dampen your hands and then form the dough into a 13 x 3.5 log.

{You want the dough to be about 1″ high} . Bake for 30 minutes or until golden brown. Cool for 10 minutes. Transfer the log to a cutting board. Using a serrated knife, cut into 1/2-inch thick pieces {cut at a slight diagonal}. Bake an additional 10 minutes. Turn biscotti over an additional 10 minutes.

Remove from baking sheet and cool on a wire rack. Cool completely before serving or storing in an airtight container.