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1
Preheat oven to 350F.
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2
Lightly oil a large baking sheet or coat withnon-stick cooking spray.
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3
In a medium sauce pan, combine almonds and oil.
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4
Cook, stirring constantly, over medium-high heat, until goldenbrown, 1 to 2 minutes.
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5
Transfer to a small bowl and let cool.
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6
In medium bowl, whisk flour, baking soda and baking powder.
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7
In large mixing bowl, combine almonds, sugar and corn syrup.
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8
Beat with an electric blender at medium speed until well blended.
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9
Add egg whites, vanilla and almond extracts, beat until well blended.
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10
Reduce mixer speed to low and blend in half the flour mixture.
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11
Add chocolate chips and remaining flour mixture; beat until just blended.
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12
(the dough will be crumbly) Divide dough in half.
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13
Lightly oil your hands and work surface.
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14
Shape each portion into a smooth 2-by-10 inch log.
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15
Place on prepared bakingsheet, 5 inches apart.
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16
Flatten tops slightly.
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17
Bake logs 20 to 25 minutes, or until lightly browned and cracked on top.
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18
Transfer baking sheet to a wire rack and let cool until barely warm.
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19
Set logs on acutting board.
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20
With a serrated knife, cut on the diagonal into 3/8-inch thick slices.
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21
Lay slices flat on baking sheet.
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22
Bake biscotti for 6 minutes, or until just beginning to brown on the bottom.
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23
Turn over and bake for 6 to 9 minutes more.
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24
(the longer the baking time, the crunchier the biscotti) Transfer to wire racks and let cool completely.
