Recipe courtesy of Ellen Mini
1-1/2 cups hazelnuts, toasted & husked
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1 cup Ghirardelli bittersweet chocolate chips
Preheat oven to 350 degrees. Line heavy large baking sheet with parchment paper. Grind ½ cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder, and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and ½ cup ground hazelnuts. Dough will be very thick.
Divide dough into 2 equal pieces. 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 ½ inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes.
When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted. Transfer to racks and cool completely.
Note: Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in re-sealable bags up to 3 weeks.