Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and keep it aside.

In another baking sheet, add the almonds, spread them into a single layer, and bake them for about 10 minutes until they are lightly roasted. Let it cool for a few minutes and then roughly chop it.

You can also bring store-bought roasted almonds if you want to avoid this step.

In a mixing bowl, cream together butter and sugar using a handheld whisk or a bowl with a paddle attachment.

Add eggs, vanilla extract, and almond extract, and mix until it is nice and creamy.

Add flour, baking powder, and salt, and mix well until everything is incorporated.

Finally, add the chopped almonds and mix well.

Dust the working surface with more flour and transfer the dough. Divide it into three equal portions.

Roll each portion into a log of approximately 10 inches long and 2 inches wide.

Place these logs on a lined baking sheet at least 3 to 4 inches apart. Gently flatten each log.

Bake these logs for about 30 minutes until it is golden and firm at the centre. Make sure to rotate the baking pan halfway through baking.

Let these logs cool for about 10 minutes.

Using a knife, slice each log diagonally into ¾-inch-thick slices and arrange them on baking sheets with the cut side down.

Place this in the oven and bake for 7 minutes. Turn all the biscotti and bake for another 8 minutes until golden and brown.

Let the biscotti cool on the baking sheet for 5 minutes before transferring. The cookies will harden as they cool down.

Enjoy biscotti with tea, cappuccino, or coffee. Dunk the cookies in a hot drink of your choice.