Preheat oven to 350 degrees F.

Line a cookie sheet with parchment paper, set aside.

In a large bowl combine the all purpose flour, almond flour, baking powder, ground anise seeds and chocolate chips. Stir and set aside.

In a separate smaller bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, anise extract and the orange zest.

Add the wet ingredients to the flour mixture and stir with a wooden spoon until combined and a soft cookie dough has formed.

With a rubber spatula, scrape the cookie dough onto a lightly floured work surface.

Divide the dough into 4 equal portions

Roll 1 portion at a time into a 10 inch log.

Transfer logs to prepared cookie sheet.

Brush each log with the beaten egg whites. ( A pastry brush is really handy for this)

Bake in preheated oven for 20 minutes.

Remove the cookie sheet from the oven, place the cookie sheet on a cooling rack and let it cool for 10 minutes.

Once slightly cooled, transfer the logs one at a time to a cutting board and slice diagonally about 3/4 inch pieces.

Return cookies to the cookie sheet, standing them upright for even baking, and return to the oven and bake for an additional 15 minutes.

Let cookies cool on wire rack.

Once cooled, dip the bottom flat end of biscotti into the melted chocolate.

Scrape excess chocolate with an offset spatula.

Place dipped biscotti upright on a cookie sheet lined with parchment paper.

Let stand till chocolate is set.