Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. If the almonds are not already roasted, roast them at 350°F for 8 to 10 minutes, then cool before chopping.

Whisk the flour, baking powder, and fine salt together in a medium bowl. In a separate bowl, beat the softened butter and sugar until light and creamy.

Beat the eggs, vanilla extract, and almond extract into the butter mixture. Gradually mix in the dry ingredients just until a stiff dough forms.

Fold in the roasted almonds and semisweet chocolate chips. Divide the dough in half and shape it into two logs about 10 to 12 inches long and 2 to 3 inches wide on the prepared baking sheet; flatten the tops slightly.

Bake the logs for 25 to 30 minutes, until set and lightly golden. Cool them for 15 to 20 minutes, keeping them warm enough to slice but firm enough to handle.

Reduce the oven temperature to 325°F (165°C). Use a sharp serrated knife and a gentle sawing motion to cut the logs diagonally into slices about 1/2 inch thick.

Arrange the slices cut-side down on the baking sheet. Bake for 10 to 15 minutes, turn each biscotti over, and bake for another 10 to 15 minutes until dry and crisp.

Transfer the biscotti to a cooling rack and let them cool completely. For extra crunch, leave them in the turned-off oven with the door slightly ajar for 10 to 15 minutes after the second bake.