Preheat oven to 370 degrees (if you don't have a digital display, estimate). Grease or spray a loaf pan.
Beat eggs and sugar well. Add salt, almond extract and baking powder; beat well. Add the flour and beat until mixed.
batter into prepared pan. Bake at 370 for 20-25 minutes. Remove from
oven and cool on rack for about 30 minutes. Remove from pan and slice
loaf into 1-inch slices.
Heat oven to 400 degrees.
biscotti side down on an ungreased baking sheet. Toast about 5 minutes
each side. WATCH CAREFULLY as you don't want them to burn. Remove
from oven and let cool on the baking sheet overnight to dry. HINT--what
I do to speed this process is I let the oven cool down slightly and put
the sheet with the biscotti back in the oven (the oven is off) and
leave them in there until I'm ready to dip them.
chocolate dip by placing chocolate chips and shortening in a
microwave-proof bowl. Microwave on HIGH for 1 minute; stir. Microwave
on HIGH for an additional 30 seconds. Stir well until no lumps are in
Line a baking sheet with wax paper.
the biscotti half way down in the chocolate; let excess chocolate drain off. Roll the chocolate
portion in the toasted almonds. Place biscotti on prepared baking
sheet. Repeat with remaining biscotti. Let chocolate set until firm.