Preheat oven to 350°F (175°C).

Combine butter, brown sugar, granulated sugar, and powdered espresso in a mixing bowl.

Beat until well combined.

Add eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in mini chocolate chips.

Toast sliced almonds in the preheated oven until golden, about 10 minutes. Watch carefully to prevent burning.

Add toasted almonds to the dough and mix well.

Divide the dough in half.

Shape each half into a log approximately 10x2 inches.

Place logs on a baking sheet.

Bake for 25 minutes.

Cool logs on wire racks for 5 minutes.

Cut the logs diagonally into 1/2-inch slices using a serrated knife.

Place the slices back on the baking sheet.

Bake for 10 minutes.

Turn the slices over and bake for another 10 minutes.

Cool the biscotti on wire racks for 10 minutes.

Melt semi-sweet chocolate chips with cooking oil in a double boiler or microwave.

Drizzle the melted chocolate over the cooled biscotti.

Allow the chocolate to cool completely and harden before serving or storing.

To freeze, place biscotti on a cookie sheet in a single layer in the freezer until frozen.

Then, transfer the biscotti to freezer bags for long-term storage.