Preheat oven to 180'C (fan 160'C), Gas mark 4.
Toast almonds in a shallow pan for approx 5 minutes, shaking the pan a few times, until almonds are lightly coloured. Set aside to cool.
Mix together the flour, sugar, baking powder and bicarbonate of soda in a bowl until well combined.
Whisk in the beaten egg until well combined, and the mixture comes together as a dough.
Add the choc chips, white choc chips and choc flakes from 2 jars of Cake Angels Chocoholics Delight and press into the dough until evenly distributed.
Divide the dough into two equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand.
Line a baking tray with greaseproof or parchment paper.
Place each loaf onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown.
Remove the breads from the oven and set aside for 10 - 15 minutes to cool and firm up.
Using a serrated knife, cut 5cm/2in thick slices from the loaf on a diagonal.
Arrange the slices onto the lined baking tray and return them to the oven for a further 6 - 8 minutes.
Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Turn oven off and open the oven door, allowing the biscotti to cool in the oven.
Transfer to an airtight container once cool.