In a medium bowl, whisk together flour, baking powder and salt. Mixing them first helps everything combine evenly later. This step keeps your biscotti light and well balanced. Set the bowl aside for now.

In a large bowl, beat the eggs and sugar together. Mix until smooth and slightly thick. Add vanilla extract and almond extract. Stir gently until fully combined. The mixture should look glossy and pale.

Gradually add the dry ingredients into the wet mixture. Stir slowly using a wooden spoon. The dough will feel thick and slightly sticky. Do not overmix. Just stir until no dry flour remains.

Add the toasted whole almonds to the dough. Fold them in gently. Make sure they are evenly spread. The almonds should appear in every slice later. This gives perfect crunch in each bite.

Line a baking sheet with parchment paper. Divide the dough into two equal parts. Shape each part into a long log about 10 inches long. Flatten slightly on top for even baking.

Preheat your oven to 180°C. Bake the logs for about 25 minutes. The tops should look lightly golden. They will still feel soft in the center. That is perfectly normal.

Remove the logs from the oven. Let them cool for 10 minutes. Using a sharp knife, slice them diagonally into 1-inch thick pieces. Be gentle while cutting to avoid crumbling.

Place the slices cut-side down on the baking sheet. Bake again for 10 minutes. Flip each piece over carefully. Bake for another 10 minutes until golden and crisp.

Transfer the biscotti to a cooling rack. Let them cool fully before storing. They will become crisp as they cool. Now you know How to make Chef John's Almond Biscotti perfectly.