On a cookie sheet, bake the almonds in a 350F oven for 8-10 minutes. Let cool and chop them coarsely.
In a bowl, whisk together the 3 eggs, vanilla and almond extracts.
With an electric mixer, combine the flour, sugar and baking powder. Slowly pour the egg mixture into the bowl with the the dry ingredients, mixing it with the electric mixer. Once the egg mixture has been combined with the dry ingredients, mix in the almonds.
Dust your hands with flour, take the biscotti dough and, on a cookie sheet lined with parchment paper, form it into a 30cm by 10cm log.
Bake it in a 300F oven for 35 minutes. Remove from the oven and let cool for 10 minutes.
Transfer to a cutting board and diagonally slice the log into 1 1/2 inch slices.
Place the slices, cut side down on the cookie sheet and bake at 350F for 10 minutes. Flip the biscotti and cook another 10 minutes.
Melt the chocolate chips and either dip the biscotti or using a knife, spread some melted chocolate on one side of the biscotti.