n n Grease a large baking sheet and set aside for the biscotti.n n Heat oven to 375°.n n Go ahead and place the almonds and hazelnuts on separate sheet pans and toast them in the oven as it warms up. The almonds only take about 5 min - so watch them carefully. The hazelnuts a tad longer. Just until they start to brown.n n In a large bowl, combine the sifted flour, baking soda, baking powder, salt, and sugar.n n In a food processor, place ½ cup of the flour mixture and add the toasted almonds.n n Grind until fine and powdery (about 30 sec).n n Add the almond mixture to the bowl with the rest of the flour mixture. Stir to combine.n n Mix in chopped chocolate and hazelnuts.n n In a separate bowl, whisk eggs, extract, and amaretto together. Add to dry ingredients and mix. If the mixture seems too dry, add 1 tbsp water, up to 4 tbs.n n Turn dough onto lightly floured surface and divide into 2 pieces.n n Roll out to 5x13x1 flattened rectangular logs.n n Transfer logs to greased baking sheet.n n Bake 25-30 min. Rotating pan after 15 min.n n Remove from oven and let cool 30 min.n n Reduce temp to 300° and cut logs diagonally with serrated knife. I find it's easier to apply pressure to cut them rather than a slicing motion.n n Grease pan again. Lay slices on one of their cut sides and bake 25-30 min. Let cool in oven.nn