Preheat the oven to 350 degrees. 

Stir flour, cocoa, sugar and baking powder together. 

In a separate bowl whisk together the eggs, yolks, almond extract and orange zest. 

Add wet mix to dry mix and stir for about 2 minutes or until dough forms. 

Stir in hazelnuts and chocolate chips. Roll the dough into 3 logs {about 10×2 inches}. Place a piece of parchment onto a baking sheet and place the logs on the sheet. 

Bake for 20 minutes until golden brown. 

Cool 5 minutes before using a serrated knife to cut logs into 1/2-inch thick pieces {cut at a slight diagonal}. 

Reduce oven temp to 300. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. 

Bake for 20 minutes until crisp and dry. Cool completely.