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

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs, vanilla extract, and almond extract.

Pour the wet ingredients into the dry ingredients and mix until just combined, then fold in the whole almonds. Divide the dough in half and shape each half into a log about 10-12 inches long and 2 inches wide on the prepared baking sheet.

Bake the logs for 20-25 minutes, or until golden brown and firm to the touch. Remove from the oven and let cool on the baking sheet for about 10-15 minutes.

Reduce oven temperature to 300°F (150°C). Carefully transfer the logs to a cutting board and slice them into 1/2-inch thick pieces using a serrated knife. Lay the sliced biscotti cut-side down on the baking sheet and bake for another 20-25 minutes, flipping halfway through, until they are golden brown and crisp.