German Chocolate Hazelnut Biscotti

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and espresso powder (if using).

In a separate bowl, whisk together the eggs, vanilla extract, almond extract, and melted butter.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Gently fold in the chocolate chips and chopped hazelnuts.

Turn the dough out onto a lightly floured surface and divide in half.

Shape each half into a log approximately 12 inches long and 3 inches wide.

Place the logs onto the prepared baking sheet, leaving some space between them.

Bake for 25 minutes, or until the logs are lightly golden brown and firm to the touch.

Remove the logs from the oven and let them cool on the baking sheet for 10-15 minutes.

Reduce oven temperature to 325°F (160°C).

Using a serrated knife, carefully slice the logs into 1/2-inch thick biscotti. Place the biscotti cut-side up on the baking sheet.

Bake for another 5-10 minutes per side, or until the biscotti are golden brown and crisp. Watch carefully to prevent burning.

Remove the biscotti from the oven and let them cool completely on a wire rack.