Heat oven to 350 degrees F.

In mixing bowl, stir together flour, salt, and baking soda; set aside.

Add almonds to heavy-bottom pan and heat on medium. Stir occassionaly for about 3-5 minutes until aromatic and just beginning to brown. Remove from pan and let cool.

In bowl of stand mixer, beat butter for about 3 minutes or until pale and creamy. Add sugar and beat for another 2 minutes.

To butter mixture, add 3 of the eggs one at a time, beating between additions. Scrape down sides and bottom with spatula.

On slow speed, slowly add the flour mixture, and then mix in the almonds and chocolate chips until blended.

Turn dough out onto clean and lightly floured surface.

With damp hands divide dough in half and form into two logs that measure about 7 inches longs, 2-3 inches wide, and about 1 1/2 inches tall. Transfer logs to cookie sheet.

With fork, whisk remaining egg with a splash of water. Brush tops and sides of dough with egg mixture.

Bake for about 30 minutes until beginning to brown on both the top and bottom; removie from oven and let cool for about 5 minutes.

With sharp knife, slice 1-inch diagonal pieces and lay flat on cookie sheet.

Bake again for another 7-10 minutes until light golden brown. Remove from oven and flip the biscotti. Bake again for another 5-7 minutes.