Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier. Gather all ingredients before you begin so everything is ready when needed.

Place flour, baking powder, and salt into a large bowl. Stir well until fully combined. Mixing these ingredients first helps distribute the baking powder evenly throughout the biscotti dough.

In another bowl, whisk together sugar, eggs, melted butter, almond extract, and vanilla extract. Mix until smooth. The mixture should look creamy and slightly thick with a pleasant almond aroma.

Slowly add the dry ingredients to the wet ingredients. Stir gently until a dough forms. Fold in the whole almonds. The dough will feel slightly sticky but should hold together nicely.

Transfer the dough onto the prepared baking sheet. Shape it into a long log about 12 inches long and 4 inches wide. Smooth the surface with slightly damp hands if needed.

Brush the top of the dough log with beaten egg. This creates a beautiful golden finish. Bake for about 30 minutes until lightly golden and firm to the touch.

Remove the baking sheet from the oven. Let the loaf cool for about 10 minutes. This step is important because warm biscotti slices more cleanly without crumbling.

Use a serrated knife to cut the loaf diagonally into slices about ¾ inch thick. Arrange the slices cut-side down on the baking sheet for the second bake.

Return the slices to the oven. Bake for 7 minutes on one side. Flip each biscotti and bake another 7 minutes. This creates the classic crisp texture.

Place the finished biscotti on a cooling rack. Allow them to cool completely. They become even crunchier as they cool. Serve with coffee, tea, or hot chocolate.