Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together the flour and baking powder; set aside.
In the bowl of a stand mixer, add the eggs, sugar, and vanilla. Using the paddle attachment, mix on low for 5 minutes.
After 5 minutes, slowly add the flour and baking powder dry mix into the wet mixture, just until fully combined. Remove the bowl from the stand mixer and use a silicone spatula or wooden spoon to gently fold in the almonds, then the chocolate chips, just until combined.
On a lightly floured surface, place the dough and use your hands gradually roll the dough in the flour until the dough is no longer sticky or sticking to your hands. Split the dough in two and form two logs approximately 12" to 13" long, 3" wide, and about ½" to ¾" thick. Place both logs onto one of the prepared baking sheets and bake at 350°F for 20 minutes. The biscotti logs should be lightly golden when you remove them from the oven. Allow the biscotti to cool at room temperature for 5 to 10 minutes.Lower the oven temperature to 300°F.
Once the biscotti logs have cooled to the touch, use a serrated knife to gently and carefully cut ½" slices of biscotti cookies. You should end up with approximately 40 biscotti cookies, depending on your slices.
Bake at 300°F for 15-20 minutes, until the biscotti have slightly golden brown edges. Cool at room temperature for 5 to 10 minutes before eating or storing.
Notes
Eggs: Bring the eggs to room temperature before baking. I usually take the eggs out of the refrigerator and set them on the counter at least 30 minutes to an hour before baking. I use large, organic, cage free, brown eggs, which I find have the best baking results.Storage: Store biscotti in airtight containers at room temperature for up to 7 days. You can also freeze biscotti in airtight, freezer-safe containers for up to 3 months.