1) Preheat oven to 350F. Lightly oil a large baking sheet or coat with non-stick cooking spray.

2) In a medium sauce pan, combine almonds and oil. Cook, stirring constantly, over medium-high heat, until golden brown, 1 to 2 minutes. Transfer to a small bowl and let cool.

3) In a medium bowl, whisk flour, baking soda and baking powder.

4) In a large mixing bowl, combine almonds, sugar and corn syrup. Beat with an electric blender at medium speed until well blended. Add egg whites and vanilla and almond extracts, beat until well blended. Reduce mixer speed to low and blend in half the flour mixture. Add chocolate chips and remaining flour mixture; beat until just blended. (the dough will be crumbly)

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.

6) Bake logs 20 to 25 minutes, or until lightly browned and cracked on top. Transfer baking sheet to a wire rack and let cool until barely warm. 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.

7) Bake biscotti for 6 minutes, or until just beginning to brown on the bottom. Turn over and bake for 6 to 9 minutes more. (the longer the baking time, the cruchier the biscotti) Transfer to wire racks and let cool completely.

(Biscotti will keep in an airtight container for up to 2 weeks. Freeze for longer storage) Makes about 2 1/2 dozen