Chai Chocolate Almond Biscotti

Delicious any time of the year, but definitely a Christmas favourite

½ cup unsalted butter at room temperature

¾ cup granulated sugar

¼ cup packed dark brown sugar

2 large eggs

1 tbsp vanilla extract

2 cups all purpose flour

½ cup cocoa

1 ½ tsp baking powder

1 tsp ginger

½ tsp each ground cardamom, cinnamon and salt

1 cup slivered almonds

1. Preheat oven to 350F and line a baking sheet with parchment paper.  With an electric mixer, beat butter with sugars until pale and fluffy.  Add eggs and vanilla and blend well.
2. Sift together flour cocoa, baking powder, spices and salt.  Stir flour mixture into butter mixture until blended.  Stir in almonds.  Shape cookie dough into 2 logs and place on prepared baking sheet, leaving 3 inches between logs.  Press lightly to flatten slightly.  Bake 40 min.  Remove from oven.
3. Reduce oven temperature to 325F and line a second baking sheet with parchment paper.  While still war, slice ½ inch biscotti on the bias with a serrated knife.  Place on baking sheet.  Bake 12 to 15 min. until lightly browned around the edges.  Biscotti with firm up further as they cool.