| 1 | Preheat oven to 325 °F. |
| 2 | Spread almonds on a baking sheet and bake for 12 to 14 minutes, or until lightly toasted. |
| 3 | Set aside. |
| 4 | Stir together flour, sugar, baking powder, baking soda and salt. |
| 5 | Whisk together the eggs, egg whites and vanilla and add to the dry ingredients; mix just until smooth. |
| 6 | In a small bowl, combine cocoa, instant coffee and 4 tsp. water. |
| 7 | Divide the dough in half. |
| 8 | To one half, add the cocoa mixture and melted chocolate. |
| 9 | Mix just until incorporated. |
| 10 | To the other half, stir in almond extract and the almonds. |
| 11 | Place half of the almond dough on a well-floured work surface. |
| 12 | Pat into a 4x8inch rectangle. |
| 13 | Top with half of the chocolate dough. |
| 14 | Roll up into a cylinder then roll the cylinder back and forth to form a 14 inch log, 1 ?inches thick. |
| 15 | Repeat with the remaining doughs. |
| 16 | Place the logs on a prepared baking sheet. |
| 17 | Bake for 20 to 25 minutes, or until firm to the touch. |
| 18 | Transfer the logs to a rack to cool. |
| 19 | Reduce the oven temp to 300 °F. |
| 20 | Cut the logs diagonally into ?inch thick slices. |
| 21 | Stand the slices upright on the baking sheet and bake for 40 minutes. |
| 22 | Let cool before storing. |
| 23 | Makes about 4 dozen biscotti. |
