Cookie Carnival-Chocolate Hazelnut Biscotti

Yes, my friends, I have joined in on Cookie Carnival.

I saw so many yummy cookies floating around last month and I decided I could use some fun cookie recipes that are not picked by me. This month we got to try Chocolate Hazelnut Biscotti. I had some very excited family members due to great memories of last month's DB Challenge. We loved these, although we didn't eat too many since I decided they would be a good cookie to send to my brother-in-law, Russ, who I am hosting Operation Baking GALS for this month. These was a lot of nibbling and luckily, not all of the biscotti would fit in the box. These were great, an easy first time biscotti making experience for me. I will probably make these again because everyone here love the combination of hazelnuts and chocolate!
CHOCOLATE HAZELNUT BISCOTTI from The Bakehouse via Bon Appetit
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.)