Combine egg replacer, melted margarine water and sugar in cuisinart. Blend until smooth. Add in flours, cocoa, protein powder, baking powder, soda, salt and mix until just blended. Add in almonds and "pulse" in cuisinart until just mixed.

Turn the dough out onto a flat surface, and shape (flouring hands as needed) into a log 14 to 16-inches long and about 2 to 3-inches wide. (Note: shaved almonds look great, and you don't need more than one pulse, or none -- just roll them into the dough as you shape it.)

Place back on cookie sheet and bake at 275 degrees for an additional 40 minutes, turning over at at the 20 minute mark. When completely cool, melt the chocolate, and spread on the top of each biscotti. They are ready to eat when the chocolate is cool. Serving size: 1 biscotti.

Note: These will last several weeks wrapped tightly and protected from moisture.

Variations:

Cranberry-Ginger: Add 1/4 cup each dried cranberries and candied ginger. Omit the cocoa, increase the flour by 3 tablespoons.
Anise: Add 1 to 2 tablespoons anise seed, omit cocoa, increase flour by 3 tablespoons.
Gingerbread: Add 3/4 teaspoon ground ginger, 1 teaspoon cinnamon, and a pinch of cloves. Reduce sugar to 1/3 cup plus 1 tablespoon and add 2 tablespoons molasses.
Orange-Walnut: Use 1/4 cup orange marmalade, reduce sugar to 1/3 cup, replace almonds with chopped, toasted walnuts.
Chocolate Chip: Add dark chocolate chips instead of almonds, omit cocoa, increase flour by 3 tablespoons.

Serving Ideas : Great with a fresh cup of coffee, and wonderful as gifts.