Preheat oven to 350°F.

Line a large, light-colored heavy rimmed baking sheet with parchment paper. Set aside.

In a medium bowl, add flour, baking powder and salt; whisk to combine. Set aside.

In a large bowl, add butter and sugar. Beat with an electric mixer on medium speed until combined. Add eggs, vanilla and coffee extracts. Beat until creamy, about 2 minutes. Reduce speed to low. Add flour mixture. Beat until combined. Add chocolate. Beat until combined.

Divide dough in half (it will be slightly sticky). Using a lightly-floured surface, roll dough into 2, 12-inch long logs. Transfer logs to prepared sheet pan. Press and form each log so the width of each is about 2½ inches across and the height is about ¾ inch. Sprinkle each log with ½ tablespoon of vanilla sugar. Gently press into dough.

Bake until done, about 25-30 minutes. Remove from oven. Carefully transfer parchment paper with biscotti to a wire rack and slightly cool. Reduce oven to 325°F.

Using a serrated knife, cut logs crosswise, on the diagonal, into ½ inch slices. Place on parchment lined sheet pan, cut side down.

Bake until crisp, about 16-20 minutes, turning biscotti over halfway through baking time.

Cool on wire rack.

Store biscotti in an airtight container.

Note: You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

Nielsen-Massey is based out of Waukegan, IL, just north of Chicago. To learn more about them, please visit http://NielsenMassey.com.