Preheat oven to 350°F.
Beat butter and sugar in large bowl.
Add eggs, one at a time, blending until combined.
Add almond extract, mixing until smooth.
In a separate bowl, mix flour, baking powder, and salt.
Add flour, baking powder, and salt, mixing until combined.
Stir almonds into dough.
Divide dough in half.
Shape each half into a 10″ x 3″ rectangle, using floured hands.
Set each loaf 2″ apart on a parchment paper-lined baking sheet.
Bake for 28 minutes or until the dough is set.
Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on the baking sheet.
Using a butcher knife, cut the loaves into diagonal slices, 1/2″ thick.
Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
Turn over slices, and bake for 8 to 9 minutes more.
Remove biscotti from oven, and allow to cool completely on a cooling rack.
Combine semi-sweet chocolate and shortening in a small microwave-safe bowl.
Microwave for 1 minute, then stir.
Continue heating chocolate in 30 second increments, stirring in between, until chocolate glaze is smooth.
Using a spoon, spread a layer of glaze on the top of each biscotti.
Refrigerate biscotti for 15 minutes to set glaze.
