In a large bowl beat the butter and sugar until well blended (I used my food processor to make this dough and it worked really well), add vanilla mix, then beat in eggs one at a time, beat until combined.
In a medium bowl whisk together flour, baking powder and instant coffee, then gradually stir into egg mixture. Fold in chocolate chips and almonds. Batter will be quite sticky, so wrap in plastic and refrigerate for at least 30 minutes (I left mine in the fridge for 2 hours).
Pre-heat oven to 300° (150° celsius).
Remove the dough from the fridge and form into 2 logs (approximately 9 inches / 23cm), and place them on a parchment paper lined cookie sheet.
Bake for 30-35 minutes or until light brown in colour.
Remove from oven and let cool for 10 minutes. Reduce oven heat to 275° (135° celsius).
Cut the logs diagonally into 3/4 inch (2 cm) thick slices (or thinner if desired), lay them cut side up on the parchment paper lined cookie sheet. Bake for approximately 8-10 minutes or until dry. Cool completely before serving. Enjoy!
You can make these biscotti with either a standup mixer, a hand beater or a food processor, which is what I usually use to make them.