In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt.
In large bowl, with mixer at medium speed, beat butter, eggs, and vanilla extract
until mixed. Reduce speed to low; gradually add flour mixture and beat just until
blended. With hand, knead in almonds and semisweet chocolate until combined.
Divide dough in half. On ungreased large cookie sheet, shape each half into 12
x 3-inch log, about 3 inches apart.
Bake logs for 30 minutes.
Cool logs on cookie sheet on wire rack 15 minutes.
Place logs on cutting board. With serrated knife, cut each log crosswise into
1/2-inch-thick diagonal slices. With long metal spatula, place slices, top side
up, 1/4 inch apart, on same cookie sheet.
Bake slices for 20 minutes to allow biscotti
to dry out. Cool biscotti completely on cookie sheet on wire rack. (Biscotti will
harden as they cool.) After completely cooled, drizzle with melted white chocolate.
Store biscotti in tightly covered container at room temperature up to 2 weeks,
or in freezer up to 6 months.