Preheat the oven to 350F and line a cookie sheet with silicon mat or coat with cooking spray.

Mix together the egg and extracts, adding in the sugar. Mix in the flour, nuts, cocoa and salt. Once mixed, stir in the chocolate chips.

Transfer the dough to the cookie sheet trying to make it about 14 inches long and 3 inches wide. (mine were way too wide!)

Bake for 20 -25 minutes until set and lightly browned. Remove from the oven and cool for 5 minutes.

Transfer to a cutting board and 1 inch wide slices with a serrated knife. Lay the slices back on the cookie sheet and bake for 10 minutes. Flip the biscotti over and bake for another 5 - 10 minutes.

Remove and cool completely.

Melt the chocolate chips in a baggie and drizzle over the biscotti. Add any sprinkles while wet. Allow to dry before serving.

Store in an airtight container.