Sift together the flour, cocoa, baking soda, baking powder, ground aniseed, and salt in a medium bowl. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light. Add the sugar and beat until light and fluffy, about 7 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the orange zest and vanilla and almond extracts. Add the dry ingredients, and mix to form a smooth dough. Add the almonds, and mix just to combine. Cover the dough with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 °F. Line a baking sheet with parchment paper. Divide the dough in half, and form into two flattish 12-inch logs, about 3 inches apart, on the baking sheet. Bake until the logs are puffed and baked through but not browned, about 30 minutes. Remove from the oven, and carefully place the logs on a cooling rack. Decrease the oven temperature to 325 °F. Let the logs cool until you can handle them but they are still soft, about 10 minutes. Using a serrated knife, slice each log on the diagonal into 3/4-inch-thick slices. Arrange the slices cut-side down on the baking sheets and return to the oven and bake them until crisp on the top, about 10 minutes. Flip the biscotti and bake until the other side is crisp, about 10 to 15 minutes more. Transfer the biscotti to cooling racks to cool completely. They will keep, tightly covered, up to 1 week.