1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2. Sift the flour, cocoa powder, salt, and baking soda together. In another bowl, cream together the sugar and butter. Once it is light and creamy, add the vanilla and add the eggs one at a time. Add the dry ingredients until the dough comes together. Fold in the white chocolate chips and almonds.

3. Divide the dough into two balls and place onto two separate sheets of plastic wrap. Use the plastic wrap to help roll the dough into 2 inch thick logs. Place logs onto the prepared baking sheet. Bake for 30-40 minutes or until the top begins to crack a little bit. Cool half baked biscotti completely on a wire rack.

4. Preheat oven to 325 degrees F.

5. Once the half baked biscotti logs are completely cool, cut into 1/2 inch thick pieces. Bake for 15 minutes or until firm and crisp. Cool and store leftovers in an airtight container at room temperature or in the freezer if keeping for longer.