Preheat oven to 350.

In the bowl of a stand mixer, add the sugar and butter. Beat on medium high speed until well creamed.

Add the eggs and yolk, mix until mixture is pale and fluffy.

Add the stout, vanilla and almond, mix until well combined.

In a separate bowl whisk together the flour, cocoa powder, baking powder, corn starch, espresso powder and salt.

Sprinkle the dry ingredients over the butter mixture, mix on low until just incorporated. Stir in the hazelnuts and cocoa nibs.

Scoop half of the dough onto a baking sheet that has been covered with a Silpat or parchment paper that has been sprayed with cooking spray.

Shape into a log that is about 8 inches long and 2 inches wide. Repeat with the other half of the dough.

Bake at 350 for 30 minutes or until slightly firm to the touch. Cool for about 5 minutes. Cut diagonally into ¾ inch slices. Return to the baking sheet, cut side up.

Bake until slightly crispy, about ten minutes.

Cool on a wire rack.

Biscotti can be made up to three days ahead of time and taste the best 24 hours after baking. Store in an air tight container.