Chocolate-Hazelnuts Biscotti

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
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper.
Grind 1/2 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 1/2 cup ground hazelnuts.

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 1/2 inches apart (logs will spread during baking). Bake until logs feel firm
when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15
minutes. Maintain oven temperature.

Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs
crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until
firm, about 15 minutes. Transfer to racks and cool completely. (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.)

Makes about 4 dozen.