How to make CHOCOLATE AND ALMONDS BISCOTTI:

• Sift the flour together with the cocoa, baking powder, and salt.
• Add the sugar and cold butter and start kneading with your fingers until you get a crumbly dough.
• Beat the eggs gently with a fork, then add the almond/nut oil (if you don't have any, you can use regular vegetable oil) and the seeds from half a vanilla pod, carefully removed with a sharp knife.
• Add the liquid ingredients over the crumbly dough and start kneading until you get a homogeneous dough.
• If the dough is too stiff, add another tablespoon or two of milk. If it is too soft, add more flour. Finally, add the toasted almonds, coating them well with the dough.
• Preheat the oven to medium-low heat (160 degrees Celsius or 320 Fahrenheit) and line a large baking pan with baking paper.
• Divide the dough in half and make two rolls about 40 cm long (15.5 inch). Place the rolls in the pan and bake for 20 minutes.
• Remove the tray from the oven and with a serrated knife cut each roll into oblique pieces about 2 cm (0.75 inch) thick.
• Put the cookies back in the pan, turn the heat to 150 degrees Celsius (300 Fahrenheit) and bake for another 7-8 minutes.
• Turn off the heat, remove the pan from the oven, and leave the cookies aside to cool.
• When they are completely cooled, glaze them with white chocolate melted in a bain-marie.
• Serve them as an appetizer; they are delicious with a glass of milk or cup of coffee.
• Enjoy!