Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In a separate bowl, beat the eggs, then stir in the almond extract and vanilla extract.

Gradually add the egg mixture to the dry ingredients, mixing until a dough forms. Fold in the toasted almonds.

Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them about 3 inches apart.

Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and let cool for about 10 minutes.

Once cooled, slice the logs diagonally into 1/2-inch thick pieces. Lay the slices cut-side down on the baking sheet.

Return the biscotti to the oven and bake for an additional 10-15 minutes, flipping halfway through, until they are crisp and golden.

Allow the biscotti to cool completely on a wire rack before serving.