Chocolate Almond Biscotti

Preheat oven to 350F.
Toast almonds on baking sheet until golden start checking after 8 minutes to avoid burning.
When you can smell the nuts, they are generally ready.
Reduce oven to 300F.
In a food processor or blender, chop chocolate chips with up to 1/2 C flour to make chocolate crumbs.
(The addition of flour prevents the chocolate from becoming a big chocolate blob.
).
Beat the eggs with the sugar and vanilla until well combined.
Sift together the remaining flour, cocoa powder, baking soda, and salt.
Combine flour mixture with egg mixture, then stir in the chocolate crumbs and toasted almonds.
Using a spatula and floured hands, shape dough into long skinny loaves either 3 12-inch loaves or 2 16- to 18-inch loaves onto a parchment-lined baking sheet.
Make sure to leave 2.5 inches between loaves.
Bake for 45 minutes on the lower rack.
Remove from oven and cool on the pan.
Carefully peel loaves from parchment.
Slice on a diagonal (45 angle) into 1/2 inch slices.
Bake again at 300F for another 20-25 minutes.
The easiest way to bake is to place sliced biscotti directly on the oven rack.
Alternatively, you can place biscotti on two baking sheets.
After 5-6 minutes, rotate the pans from top to bottom and front to back.
After another 5-6 minutes, flip all the biscotti over.
Then, after another 5-6 minutes, rotate pans again.
Cool biscotti completely on racks.
Biscotti may be stored in an airtight tin for several weeks at room temperature.