Italian Almond Biscotti

This recipe makes a considerable amount of biscotti and sharing my baked goods give me as much pleasure as eating them. I found it odd that almond extract was not an ingredient because most Italian cookies are accented with this bold flavor. A year ago I would have never deviated from a recipe. I said, "The hell with it!" and added 1/4 t almond extract with the 3 T vanilla extract. I was not disappointed and neither were the friends who received the goodies.
If you're crazy for nuts like I am, you will love this cookie because there was an almond embedded in every crevice of the biscotti. But something was missing and I thought what makes everything better-chocolate. As they cooled, I melted semi-sweet chocolate over a double boiler and each cookie was then plunged into it.