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

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In a separate bowl, lightly beat two eggs with the vanilla extract and almond extract. Reserve the third egg for later use.

Add the egg mixture to the dry ingredients and mix until a dough forms. If the dough is too dry, add a few drops of water until it comes together.

Fold in the whole toasted almonds into the dough, distributing them evenly.

Divide the dough into two equal parts. On a lightly floured surface, shape each portion into a log, approximately 12 inches long and 2 inches wide.

Transfer the logs onto the prepared baking sheet, leaving enough space between them.

In a small bowl, beat the remaining egg and brush it over the top of each log. If desired, sprinkle sliced almonds on top for an attractive finish.

Bake the logs for 20-25 minutes or until they turn a light golden brown.

Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices.

Place the sliced cookies cut-side down on the baking sheet and return them to the oven.

Bake for an additional 10-15 minutes or until the biscotti are dry and crisp. For extra crunchiness, you can flip them halfway through the baking time.

Once done, remove the biscotti from the oven and let them cool completely on a wire rack.