Chocolate Almond Biscotti

3 large eggs
1 cup sugar
1.5 cups flour
4 tbsp. cocoa
3 tsp baking powder
3/4 cup milk
2 tbsp. vegetable oil
1/4 cup raw chopped almonds
1/8 20oz. Almond Bark bar

Before you begin, set the oven to 350F and grease two 9 x 13 baking pans.  Line with wax paper and grease that too.  The wax paper makes the baked cake easier to work with, as you want the biscotti to be fairly thin.

1.  Combine eggs and sugar in a bowl and beat until thick.
2.  Combine flour, cocoa, and baking powder in a separate bow.
3.  Add oil to the egg/sugar mixture, and then add the flour mixture and milk.
4.  Beat thoroughty - about 2 minutes.
5.  Pour half the mixture into each of the pans.
6.  Sprinkle the almonds evenly throughout the mixture
7.  Bake for about 10 minutes.  Reduce the heat to 200F and allow it to continue to cook for another 10 minutes.

8.  Remove from oven and allow to sit for 5 minutes, then using a knife or egg lifter, gently make sure the edges are loose.  Gently lift the whole 'cake' out onto a clean, smooth surface (Remember it has wax paper underneath it.)
9.  Use a pizza cutter to cut into desired biscotti size pieces without cutting the wax paper.
10.  Gently lift the cake pieces off the wax paper, placing them either on a clean oven tray or preferably on an oven safe, wire cooling rack.

11.  Return the pieces to the oven and allow to dry out at 200F for approximately 4 hours or until crisp.  At this point the 'cake' has become biscotti :-)
12.  Remove and allow to cool.

Then...

1.  Cut up 4 blocks of the 20oz. Almond bar and place in a heat proof bowl.
2.  Heat over a small pot of water until melted.
3.  Dip the biscotti into the melted chocolate as desired and allow to cool.
4.  Enjoy with a cup of fresh honeybush tea or your favorite coffee!