When you complete the second baking, the biscotti will not be completely dry but will still be a bit moist in the center. They will complete drying as they cool.

Preheat the oven to 350. Line a baking sheet with parchment paper.

Cream the butter, oil, and sugar in a stand mixer until fluffy. In a separate bowl whisk together the flour, baking soda, salt, and cocoa. On medium speed beat the eggs, and two extracts into the butter mixture. On low speed mix the flour mixture into the butter mixture until well blended. Add the almonds and mix just until blended.

Turn the dough onto a cutting board and form into two loaves that are about 4 inches wide one inch thick and maybe 8 inches long. Transfer to the parchment lined baking sheet and bake for about half an hour or until the top is starting to show a few cracks. Remove from the oven and let cool on the pan for about 10 or 15 minutes. Reduce oven heat to 325.  Using a serrated knife slice carefully into one inch slices. Return the slices to the baking sheet lying on a cut side. Bake for 10 minutes, biscotti over and bake for another five or 10 minutes. Cool completely before serving.