Chocolate Almond Biscotti

1-1/2 cups sliced almonds, toasted               
1 tsp baking soda
1 cup butter, softened                                   
½ tsp salt
1 cups sugar                                                  
3 eggs
2/3 cup cocoa                                                 
1 tsp almond extract
1 tsp baking powder                                      
3-1/2 cups flour
 
Process ¾ cup almonds in food processor until ground.  Beat butter in mixer for 30 seconds.  Add sugar, cocoa, baking powder, baking soda and salt; beat until combined.  Beat in eggs and almond extract.  Eat in as much of the flour as you can.  Stir in remaining flour, ground almonds and remaining ¾ cup sliced almonds.  On wax paper, shape into two 14” long rolls, place rolls on greased cookie sheet at least 5 inches apart; flatten slightly.  Bake at 350º 25-30 minutes until wooden pick inserted comes out clean.  Cool on cookie sheet for 1 hour.  Cut each roll diagonally into ½” slices.  Places slices, cut side down, on ungreased cookie sheet and bake 8 minutes.  Turn slices; bake 7-9 minutes more until cookies are dry (do not over bake).  Cool.