Chocolate Almond Biscotti

2 cups semi-sweet chocolate chips
2 cups flour
1/4 cup cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated cane juice sugar
1/2 cup brown sugar
1/2 cup Earth Balance butter
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
egg replacer equivalent to 3 eggs
1 cup almonds, slivered and toasted
2 tablespoons vegetable shortening

Microwave 1 cup of the chocolate chips for 1 minute; stir. Continue to microwave in 10 or 15 second intervals, stirring in between to smooth; then cool to room temperature. Beat sugars, butter, vanilla and almond extracts until crumbly. Add egg mixture, a little at a time. Beat in melted chocolate, then dry ingredients. Stir in nuts. Chill for 15 minutes until firm. Then shape into 2 loaves (3 inches wide by 1 inch high) with floured hands and place on greased baking sheets. Bake in preheated oven for 40 to 50 minutes, or until firm. Let stand 15 minutes. Cut into 3/4 inch thick slices. Turn slices on their sides and bake for 10 minutes on each side until dry. Remove to wire racks to cool. Microwave remaining 1 cup of chocolate chips with the vegetable shortening for 1 minute, then intervals of 10 or 20 seconds, stirring in between until smooth. Dip biscotti in chocolate and place on wax paper lined tray. Chil for 10 minutes until chocolate is set; then store in airtight containers in cool place or in refrigerator.