• Preheat the oven to 375℉ and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Using a stand mixer, or electric mixer, cream the butter until fluffy, about 2 minutes. Add the sugar and continue to beat until incorporated. Then add the eggs, almond, and vanilla extracts and mix until combined, scraping the bowl as necessary.
• Gradually add the flour mixture and mix until just combined, then fold in the chocolate chips and almonds. The dough will be very soft.
  
• Onto a lightly floured surface or parchment paper, turn the dough out and divide in half. Shape each dough into 9-inch logs. Bake 20-25 minutes, until the edges of the logs are golden; then cool on the rack for 10-15 minutes.
  
• Using a serrated knife, diagonally slice each baked log into 1/2-inch cookies and lay them on their sides on the parchment-lined baking sheet.
  
• Bake sliced biscotti for 10-12 minutes, or until golden around the edges and dry to the touch. Do not overbake.
  

Melted Chocolate Dip

• Melt the chocolate and combine the oil until smooth. Using a spoon, coat half of the biscotti with chocolate, shaking off the excess. Place on a parchment-lined baking sheet and sprinkle with flaky sea salt. Refrigerate until the chocolate is set.