In a medium bowl, combine flour, cocoa, coffee,
baking powder and baking soda.

In a large mixing bowl, cream butter and sugar.
Add eggs and almond extract;
beat until mixture is slightly thickened.
Gradually beat in flour mixture; stir in nuts.
Divide dough in half. With floured hands,
shape dough into two 12x2" logs on one large
or two small ungreased baking sheets;
smooth sides with a rubber spatula.
Bake at 350°F. for 25 minutes or until
toothpick inserted in center of each log comes out clean.
Cool on baking sheets on wire racks for 5 minutes.
Slide logs onto cutting board and cut
diagonally into 1/2" thick slices.
Return to baking sheets cut side down.
Bake for 20-25 minutes,
turning biscotti over halfway through.
Remove to wire racks to cool completely.
Makes 3 dozen.

Per Serving (excluding unknown items): 1760 Calories;
49g Fat (24.5% calories from fat); 45g Protein;
292g Carbohydrate; 10g Dietary Fiber;
374mg Cholesterol; 1240mg Sodium.
Exchanges: 10 Grain(Starch); 3 1/2 Lean Meat;
7 1/2 Fat; 9 Other Carbohydrates.