Instructions: PREHEAT oven to 350 F. COMBINE flour, cocoa, Tasters Choice, baking powder and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat until mixture is slightly thickened.

Gradually beat in flour mixture; stir in nuts.

DIVIDE dough in half. With floured hands, shape dough into two 12 x 2 inch logs on one large or two small ungreased baking sheets; smooth sides with rubber spatula.

BAKE for 25 minutes or until wooden pick inserted in center of each log comes out clean. Cool on baking sheet(s) on wire rack(s) for 5 minutes. Slide logs onto cutting board and cut diagonally into 1/2 inch-thick slices. Return to baking sheet(s) cut side down.

BAKE, turning biscotti over halfway through, for 20 to 25 minutes. Remove to wire rack(s) to cool completely.

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