Chocolate Chip Almond Biscotti

Preheat oven to 350 degrees. To toast almonds spread on a baking sheet. Bake at 8 to 10 minutes, or until golden brown, stirring frequently. Remove almonds from baking sheet and cool. Coarsely chop almonds to measure 3/4 Cup.

Place flour, baking powder and salt in medium bowl; stir to combine. Beat butter and sugar in a large bowl with electric mixture at medium speed until light and fluffy. Beat in eggs, 1 at a time. Beat in liqueur to extract and add water. Gradually add flour mixture. Beat at low speed, scraping down the side of bowl occasionally. Stir in chips and almonds.

Divide dough into fourths. Spread each quarter evenly down center of waxed paper. Using waxed paper to hold dough, roll back and forth to form 15-inch log. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.

Preheat oven to 375 degrees. Lightly grease cookie sheet. Unwrap and place each log on a prepared cookie sheet. With floured hands, shape each log 2 inches wide, and 1/2 inch thick. Bake for 15 minutes. Remove cookie sheet from oven.

Cut each log with knife into 1 inch thick diagonal slices. Place slices cut side up, on cookie sheet. Bake cut cookies for 7 minutes. Turn cookies onto the other cut side, and bake for an additional 7 minutes. Make sure the cookies are golden brown, and dry. Remove cookies to wire racks. Cool completely. Store tightly covered at room temperature or freeze up to three months.