Preheat the oven to 350°F. Place the almonds evenly on a cookie sheet. Cook for 7 to 10 minutes.

In a medium bowl, mix the flour, sugar, almonds, baking powder, & salt. In a small bowl, whisk together the eggs, vanilla extract, & almond extract. Add the egg mixture to the flour mixture & beat just until combined. (Mixture will be sticky & thick.)

Spray a cooking sheet with nonstick spray. Divide the dough into 2 parts & transfer to the cookie sheet. With floured hands, shape into 8-inch long, 1/2-inch high loaves.

Bake for 20 to 25 minutes, or until pale golden & the center is firm when touched. Remove from the cookie sheet & cool.

Place in a cutting board & cut into 1/2-inch thick slices on the diagonal. Arrange biscotti's cut side down on the same cookie sheet. Bake for another 12 to 18 minutes, or until the biscotti's are turning golden but still a bit soft.

Remove from the cookie sheet & let cool. Store in an airtight container.