Preheat oven to 325-degrees. Prepare a large baking sheet with parchment paper. In a medium bowl, mix the flour, cocoa powder, baking powder, and salt; set aside.
Melt the chocolate in the microwave, using short, careful bursts. Once it is melted, set aside to cool for a few minutes.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs followed by almond extract. Scrape in the melted chocolate. Gradually mix in the dry ingredients, and add the almonds last.
Divide the dough in half. Drop each half onto the ready cookie sheet with lots of space between them. Use a spatula to shape them into logs roughly four inches across, eight inches long, and about an inch high.
Bake 35 minutes, until the logs spring back when gently touched.
Cool on stove top for 10 minutes. Use a sharp, serrated knife to chop the logs into 1/2-inch thick slices. The almonds will likely get stuck on the blade and cause the biscotti to crumble some; the biscotti is still somewhat soft, so try to wedge almonds back in and reshape the sticks. Do take care, as they are hot!
Place the slices upright, if they will stay, or lay them on their sides. Bake for another 20 minutes, flipping them halfway, if necessary.
Allow the biscotti to cool and dry out for several hours before placing them into sealed containers.
OM NOM NOM!