Microwave 1 cup morsels in small, microwave-safe bowl on high power 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.
Combine flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla and almond extract in mixer bowl until crumbly. Add eggs, one at a time, beating well after each. Beat in melted chocolate. Gradually beat in flour mixture. Stir in almonds. Chill for 15 minute or until firm. Shape dough with floured hands into 2 loaves (3 inches wide by 1 inch high) on 1 large or 2 small greased baking sheet(s).
Bake in preheated 325 F oven for 40 to 50 minutes or until firm. Let stand 15 minutes. Cut into ¾-inch thick slices; turn slices on their sides. Bake for 10 minutes on each side or until dry. Remove to wire racks to cool completely. If desired, dip each biscotti halfway into Chocolate Coating, pushing mixture up onto cookie with a spatula; shake off excess. Place on waxed-paper-lined baking sheets. Chill for 10 minutes or until chocolate is set. Store in airtight containers in cool place or chill. Makes 2 ½ dozen biscotti.
Chocolate Coating (Optional)
Microwave remaining morsels and 2 tablespoons shortening in microwave-safe bowl on high power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth.