2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon instant coffee
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
1 cup slivered almonds
1. Preheat oven to 350 F. In a large bowl mix together flour, cocoa powder, coffee, baking soda and salt. In another large bowl, add sugar, eggs and butter, mix on low speed with an electric mixer, until smooth. Carefully add flour mixture, until dough starts to form. Add almonds and mix well with hands until dough to mix well.
2. Transfer dough to a baking mat placed upon a baking sheet or parchment paper. Make dough into a log, roughly 12 by 4 inches. Bake for about 25 minutes, until solid. Cool for 10 minutes; reduce oven heat to 300 F.
3. Place baked biscotti onto a cutting board and with a large bread knife carefully cut dough into thick diagonal slices. (Be extremely gentle so the biscotto does not break.) Arrange slices carefully on the same baking sheet, cook for 10-12 minutes, and cool on a wire rack.