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1
Preheat oven to 350u00b0F.
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2
Line heavy large baking sheet with parchment paper.
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3
Grind 1/2 cup toasted hazelnuts in processor. Set aside.
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4
Whisk flour, cocoa, baking soda, baking powder and salt in large bowl, set aside.
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5
Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended.
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6
Add flour mixture, mix well.
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7
Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
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8
Divide dough into 2 equal pieces.
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9
Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking).
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10
Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes.
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11
Maintain oven temperature.
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12
Using long wide spatula, transfer baked logs to cutting board.
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13
Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
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14
Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely.
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15
(Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.).
