Chocolate N' Almond Biscotti

Biscotti are twice baked cakes that are of Italian origin.This is so much like rusk or milk toast (which are twice baked bread), which are popular in India. I love having it as it is, whereas my daughter loves to dip it in her milk. It is said that biscotti will last for centuries if stored well,but in our house it lasts only a week as it is a hot favorite.
Ingredients:
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup baking cocoa
2/3 cup sugar
3 Tablespoons butter, softened
2 eggs
1/2 teaspoon almond extract
1/2 cup almonds, coarsely chopped
Method:

Sieve flour, baking soda, baking powder, and cocoa and set aside.Cream sugar and butter. Add eggs and almond extract to it.Slowly mix in the dry  mixture.Don't worry if the dough is stiff. Stir in the almonds. Divide dough in half make two rectangles and place on a greased cookie sheet. Bake at 350 degrees for 25 minutes. Cool 10 minutes, and then slice into 1/2-inch slices.Lay slices, cut side down, on cookie sheet and bake for 30 minutes at 300 degrees, turning once during baking time.Once cooled you can drizzle some chocolate if you wish.
Sending these Biscottis as my entry for the Monthly Mingle- Chocolate Extravaganza hosted by Ria and to Bake-Off hosted by Champa