Toast the almonds in the oven in a shallow tin for 12 to 15 minutes shaking the frypan a few times until almonds are lightly coloured. Set aside to cool.
Increase the oven to 190 degrees C. Line 2 or 3 baking trays with aluminum foil shiny side up.
In a large bowl stir together the flour, bicarbonate of soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips.
In a large measuring cup beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened.
Wet your hands and divide the dough into four portions. Keeping hands wet form each quarter into strips about 22cm long and 5cm wide and 1cm high. Round the ends. Place two strips crosswise on each of the baking trays.
Bake for 25 minutes in the preheated oven. If baking more that one tray at a time reverse the trays top to bottom halfway through cooking time.
Using a metal spatula remove the rolls from the baking trays and let cool for 20 minutes on a cutting board. Reduce oven temperature to 135 degrees C.
With a serrated knife carefully cut at an angle into slices about 1cm wide. Place the slices cut side down onto baking trays.
Bake 25 to 30 minutes in the preheated oven until the biscotti is crispy and lightly toasted.
Turn oven off and open the oven door allowing the biscotti to cool in the oven. When cool store in an airtight container.