• Preheat your oven to 350°F and line a large baking sheet with parchment paper.

Prepare the Cookie Dough

• In a large bowl, cream together the softened unsalted butter and granulated sugar until smooth, creamy, and slightly fluffy, 2 or 3 minutes.
• Add eggs, one at a time, mixing well after each addition.
• Mix in vanilla extract and almond extract until fully combined.
• In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt until evenly combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
• Add milk and mix just until the dough comes together.
• Fold in chopped hazelnuts and ½ cup chocolate chips until evenly distributed.

Shape the Biscotti Logs

• Bring the dough together into a ball with your hands.
• Divide the dough into two equal portions and shape each into a log about 9 inches long and 2½ to 3 inches wide on the prepared baking sheet, leaving space between them.
• Lightly flatten the tops, making the logs about ¾ inch thick, so they bake evenly.

Bake the Biscotti

• Bake at 350°F for 32 to 35 minutes until the tops look dry and matte, the edges are set and the logs feel firm when gently pressed in the center.
• If the center still feels soft or gives too much when pressed, continue baking in 2-minute increments.
• Remove from the oven and let the logs cool on the pan for 20 minutes. This cooling time is important, so they slice cleanly.

Bake the Biscotti Again

• Reduce the oven temperature to 325°F.
• Transfer the logs to a cutting board and use a sharp serrated knife to slice them diagonally into ¾-inch-thick pieces, using a gentle sawing motion.
• Return the slices, cut side down, to the baking sheet and bake at 325°F for 7 or 8 minutes.
• Flip and bake for another 7 or 8 minutes, until dry and crisp on the edges.
• Let the biscotti cool completely on a wire rack. They’ll keep firming up as they cool.

Dip Them in Chocolate

• In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
• Dip each biscotti partway into the melted chocolate, let excess drip off and place onto parchment paper to set completely.
• Sprinkle over hazelnuts before the chocolate sets, so they stick.