Almond Chocolate Chip Biscotti From Vicki

Directions

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