Preheat oven to 350°F (175°C).

Lightly grease a large baking sheet or coat with non-stick cooking spray.

Combine chopped slivered almonds and canola oil in a medium saucepan.

Cook over medium-high heat, stirring constantly, until almonds are golden brown (1-2 minutes).

Transfer toasted almonds to a small bowl and let cool.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, combine toasted almonds, sugar, and light corn syrup.

Beat with an electric mixer at medium speed until well blended.

Add egg whites, vanilla extract, and almond extract; beat until well blended.

Reduce mixer speed to low and gradually blend in half of the flour mixture.

Add chocolate chips and the remaining flour mixture; beat until just blended (the dough will be crumbly).

Divide the dough in half.

Lightly oil your hands and work surface.

Shape each portion into a smooth 2x10 inch log.

Place the logs on the prepared baking sheet, 5 inches apart.

Flatten the tops of the logs slightly.

Bake for 20-25 minutes, or until lightly browned and cracked on top.

Transfer the baking sheet to a wire rack and let the logs cool until barely warm.

Set the logs on a cutting board.

With a serrated knife, cut the logs on the diagonal into 3/8-inch thick slices.

Lay the slices flat on the baking sheet.

Bake the biscotti for 6 minutes, or until just beginning to brown on the bottom.

Turn the biscotti over and bake for 6-9 minutes more (the longer the baking time, the crunchier the biscotti).

Transfer the biscotti to wire racks and let cool completely.