Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the hazelnuts, chocolate chips, and vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring until well combined.

Divide the dough in half and shape each half into a 2-inch wide and 3/4-inch thick log.

Transfer the logs onto the prepared baking sheet and bake for 25-30 minutes or until golden brown and firm to the touch.

Remove from the oven and let the logs cool for 10 minutes.

Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.

Arrange the slices cut-side up on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until they are crispy and golden brown.

Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.