Preheat oven to 375°. Line baking sheet with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Add almonds, and mix.
In a mixer, mix margarine and sugar on medium speed for 1-1/2 minutes. Add flax "eggs" or eggs, one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
Remove the dough and using your hands, divide the dough into two and form into long flat shapes about 8 long x 1-1/2 inches wide. Place on the lined baking sheets and bake for 20 minutes.
When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best). Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes about 28.
White Chocolate
Melt the 12 ounce bag of white chocolate chips in a microwave-safe bowl 4 times in 30-second increments. Make sure to mix at every 30-second increment.
Crush 6 candy canes in a food processor or in a spice grinder for a coarse mix. Place in a small bowl.
Assembly
Once the biscotti have cooled, dip one end of each biscotti in the white chocolate and then into the crushed candy cane. You might need a spoon to spread the white chocolate but either way it works.
You might want to quickly place in the fridge to get the chocolate to harden.
