Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper and set aside.
Sift together the flour, cocoa, salt and baking soda and set aside.
Using a heavy-duty electric mixer or stand mixer, cream together the brown sugar, granulated sugar and butter for 3 - 5 minutes at medium speed.
Add the vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition.
Gradually add the sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Stop the mixer and scrape down the sides to incorporate all of the dry ingredients with the wet ingredients.
Add the chocolate chips and almonds and mix just until they are evenly incorporated, 15 to 20 seconds.
Transfer the dough to the prepared pan and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. The dough will be very sticky, so wet your hands to help with shaping the dough. Flatten slightly with more of an indentation running down the center of the log.
Bake for 30 - 37 minutes, rotating halfway through baking. Remove from oven and let cool completely, about 1 hour.
Preheat oven to 325 degrees. Carefully remove the logs onto a cutting board using a wide spatula. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices.
Place each slice with a cut side down back on the baking sheet. Bake until firm, crisp and slightly dry, about 12 minutes.
Take another rimmed baking sheet and line it with new parchment paper or silpat. Once the biscotti has completely cooled, dip it into the melted chocolate chips and place onto the prepared baking sheet.
While the chocolate is still warm, drizzle some almonds on the chocolate. Place the whole sheet into the refrigerator to allow the chocolate to set.
Store in an airtight container at room temperature for up to three days, or freeze for up to three months. Note: If you are going to freeze the biscotti DO NOT dip in chocolate. Dip in chocolate when ready to serve.