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1
Preheat the oven to 350u00b0. Line a rimmed baking sheet with parchment.
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2
Whisk together the eggs and vanilla extract together in a small bowl; set aside.
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3
In another bowl, combine the flour, cocoa powder, baking soda, salt, sugars, espresso, almonds and 1/4 cup of the cocoa nibs until thoroughly blended.
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4
Add the eggs and vanilla. Mix until the dough comes together evenly.
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5
Divide the dough in half. Dust your work surface with flour and roll each piece of dough into a 12-inch log. The dough is soft so it won't take much pressure to roll. If the dough sticks to the counter or your hands, add more flour.
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6
Transfer logs to the prepared baking sheet. Bake until the logs are firm, about 15 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300u00b0.
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7
Let the logs cool to room temperature. Slice on a slight diagonal 1/2-inch thick and about 3 inches long.
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8
Place the biscotti - cut side up - back on the baking sheet. Bake another 12-15 minutes to dry them out. Let cool on a rack; they will crisp as they cool.
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9
Warm the chocolate in the microwave in 10- to 15-second increments. Or, melt the chocolate in a bowl over water that has been brought to a boil, then taken off the heat -stirring frequently - just until melted.
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10
Use a small offset spatula or a knife to spread a thin layer of chocolate on a cut side of each biscotti, and place, chocolate side up, on a second rimmed baking sheet. Working in batches, sprinkle the biscotti with some of the remaining cocoa nibs, which will stick as the chocolate sets.
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11
Let the chocolate set before serving. Store the biscotti up to 2 weeks in an airtight container.
