Almond Chocolate Chip Biscotti

3/4 cup sliced almonds
1/2 cup of butter, softened
1 cup sugar
2 whole eggs + 1 beaten egg white for glaze
2 teaspoons vanilla extract
2-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chocolate chips
Almond Bark to dip the bottom of the Biscotti in.

• Preheat oven to 350°

• Place almonds in oven and toast for 8-10 minutes. Let cool.

• In a mixing bowl add butter, sugar, eggs, and vanilla in a bowl and beat until thoroughly mixed.

• Add flour, baking powder and salt. Mix until a stiff dough forms.

• Stir in by hand the chocolate chips and toasted almonds.

• Divide the dough in half.

• Roll each section into a 3″ x 9″ flat log.

• Brush with egg glaze.

• Bake logs on a greased baking sheet for 30-35 minutes.

• Remove from oven.

• Reduce oven to 300°.

• After the logs have cooled for 15-20 minutes, use a large serrated knife and slice into 1/2″ slices.

• Lay the slices on their side and bake for 15 minutes.

• Flip the slices and bake an additional 15-20 minutes, or until cookies are dry & crisp.

• When cooled completely, dip either the bottom side or the entire half of the biscotti in the melted almond bark.

• Store in freezer or an airtight container.

* Flavor improves with age.

* Biscotti will crisp as they cool.