Forward this page to friends

Yield: 18 Servings

Preheat oven to 350 degrees. Toast almonds in shallow pan for 5 minutes, shaking pan a few times, until almonds are lightly colored. Set aside to cool.

Preheat oven to 375 degrees. Line 2 or 3 cookie sheets with aluminum foil, shiny side up.

In large bowl, stir together flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of dry ingredients into food processor bowl. Add about half cup of the toasted almonds and process for 30 seconds.

Return mixture to remaining dry ingredients and stir in the rest of the almonds and chocolate chips. In a large measuring cup, beat eggs and vanilla with a fork to blend. Stir into dry ingredients until moistened. Wet hands and divide dough into four portions. Keeping hands wet, form each quarter into strips about 4 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.

Bake for 25 minutes in the preheated oven. Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board.

Reduce oven temperature to 275 degrees F.

With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets. Bake for an additional 25 to 30 minutes, until the biscotti is crispy and lightly toasted. Turn oven off and open oven door slightly, allowing biscotti to cool in oven. When cool, store in airtight container.

Nutrition facts (per serving): Calories: 150; Fat: 5g; Saturated Fat: 1g; Cholesterol: 24mg; Sodium: 61mg; Carbohydrates: 23g; Fiber: 1g; Protein: 3g