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1) Preheat oven to 350F.
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Lightly oil a large baking sheet or possibly coat with non-stick cooking spray.
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2.
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In a medium sauce pan, combine almonds and oil.
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Cook, stirring constantly, over medium-high heat, till golden, 1 to 2 min.
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Transfer to a small bowl and let cold.
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3.
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In a medium bowl, whisk flour, baking soda and baking pwdr.
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4.
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In a large mixing bowl, combine almonds, sugar and corn syrup.
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Beat with an electric blender at medium speed till well blended.
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Add in egg whites and vanilla and almond extracts, beat till well blended.
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Reduce mixer speed to low and blend in half the flour mix.
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Add in chocolate chips and remaining flour mix; beat till just blended.
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(the dough will be crumbly)
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5.
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Divide dough in half.
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Lightly oil your hands and work surface.
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Shape each portion into a smooth 2-by-10 inch log.
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Place on prepared baking sheet, 5 inches apart.
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Flatten tops slightly.
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6.
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Bake logs 20 to 25 min, or possibly till lightly browned and cracked on top.
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Transfer baking sheet to a wire rack and let cold till barely hot.
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Set logs on a cutting board.
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With a serrated knife, cut on the diagonal into 3/8-inch thick slices.
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Lay slices flat on baking sheet.
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7.
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Bake biscotti for 6 min, or possibly till just beginning to brown on the bottom.
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Turn over and bake for 6 to 9 min more.
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(the longer the baking time, the cruchier the biscotti) Transfer to wire racks and let cold completely.
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(Biscotti will keep in an airtight container for up to 2 weeks.
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Freeze for longer storage)
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NOTES : Fat 2g per cookie.
