Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients:

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

Prepare Wet Ingredients:

In a large bowl, beat the eggs and sugar together until thick and pale, about 3-4 minutes.

Add the vanilla extract and almond extract to the egg mixture and beat until combined.

Combine Ingredients:

Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.

Fold in the chopped almonds.

Shape the Dough:

Transfer the dough to the prepared baking sheet. Shape it into a log about 12 inches long and 3 inches wide.

First Bake:

Bake for 25-30 minutes, or until the log is golden brown and firm to the touch. Remove from the oven and let cool on the baking sheet for about 10 minutes.

Slice the Biscotti:

Reduce the oven temperature to 325°F (165°C).

Transfer the log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.

Second Bake:

Place the slices cut side down back on the baking sheet. Bake for an additional 10-12 minutes, then flip the slices over and bake for another 10-12 minutes, or until the biscotti are dry and golden.

Cool and Serve:

Allow the biscotti to cool completely on a wire rack. Store in an airtight container.