• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.
• Mix flour, sugar, baking powder, chocolate chips and salt in a large bowl.
• Prepare the three 'eggs' and mix in the oil, vanilla extract and the extra one tablespoon water. Beat, by hand, for about 15 seconds.
• Add the wet mixture to the dry mixture and mix until just combined. It will be a bit sticky.
• Flour your hands and divide the dough in the bowl.
• Pick up one half and shape into a long roll that is about 8" x 3" thick. Lay on the parchment paper.
• Do the same with the other half and lay it next to the other roll with about 3" apart.
• Flatten the rolls until they are about ¾" thick.
• Bake for 10 minutes, flip the pan and bake 10 to 15 minutes more until light golden brown.
• Remove to a cooling rack and let them set about 10 minutes.
• Place on a cutting board and cut across the log about ¾" slices.
• Place back on the parchment paper, cut sides down, and bake another 15 to 18 minutes until golden.
• Remove from oven and let cool. You can even leave them overnight.

For Dunking:

• Place the chocolate in a microwave safe dish and cook on medium for 15 seconds, mix and cook on medium 10 more seconds.  This should have the chocolate melted.  if not cook at small intervals until it is dunkable.
• Lift a biscotti and dip straight down into the chocolate and sprinkle a little-chopped almond on the chocolate while it is still melted so the almonds can stick.
• Let cool and pack in an airtight container.