Chocolate-Almond Biscotti

1 C. toasted almond slices
2 1/2 C. all-purpose flour
3/4 C. sugar
1/8 teaspoon baking soda
2 eggs
1 egg yolk
3/4 C. semisweet chocolate chips
1 egg white
margarine or cooking spray to grease the baking sheets

Heat oven to 375 degrees. Grease two baking sheets. In a food
processor, finely grind one-third of the almonds, one tablespoon of
the flour, and one tablespoon of the sugar until powdery. Do not
overprocess. Add the remaining flour and sugar, and process to combine,
about 10 seconds. Add the salt and the baking soda and pulse to mix.

With the motor running, add the 2 eggs and egg yolk through the feed
tube. Process until just combined. Add the chocolate chips and the
remaining almonds and pulse lightly.

Divide the dough into 4 pieces and shape each piece into a thin log.

Place 2 rolls on each baking sheet. Beat the egg white until frothy
and brush on the rolls. Bake for 20 minutes, remove from oven and cool for
10 minutes.

Lower oven to 220 degrees. With a serrated bread knife, cut the logs
into 1/2-inch diagonal slices. Place the slices cut side down on the
same baking sheets and bake for 30 minutes. Remove from oven and cool.

Biscotti can be stored in airtight containers for three or more weeks