Toast the almonds. Place the almonds on a baking sheet and toast in the oven for about 6 minutes at 350 degrees Fahrenheit.
Chop almonds. Coarsely chop the almonds and combine with the reserved mixture.
Foam the eggs. Using a handheld mixer, blend the eggs at high speed in a separate bowl until foamy. Then add in the sugar.
Add the flour mixture. Use a spatula to add the flour mixture to the eggs. Then fold in the reserved flour-almond mix to the dough.
Shape the biscotti dough. Place the dough on a flat surface and divide it into 5 equal parts. Then mold them into tall logs.
Bake. Place the logs on a parchment-lined baking sheet and bake for 30 minutes at 340 degrees Fahrenheit.
Cut and bake again. Now, cut the logs at a sharp angle into long strips that are about 2 inches thick. Place them back on the baking sheet (without parchment paper) and bake for another 15-20 minutes at 330 degrees.
Melt the chocolate. Using a microwave-safe bowl, melt the chocolate chips and then pour them into a loaf pan, which is long enough for the biscotti pieces.
Dip the almond biscotti. When the biscotti has cooled, dip them in the chocolate and then place them on a sheet of wax paper to set. This will take a few hours. Then serve.