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Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone liner.
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In a medium sized bowl combine the flour, Clabber Girl Baking Powder and salt. Set aside.
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Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs (one at a time), mixing well after each addition. Mix in the vanilla and almond extracts.
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Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chopped almonds.
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Transfer the dough to the prepared pan. Shape the dough into a rectangle about 3 1/2-inch wide and 3/4-inch tall. The dough will be a bit sticky, so dust your fingertips with a bit of flour if necessary to help you shape it.
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Sprinkle the sliced almonds over the top of the dough and press down lightly.
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Bake for 25 minutes. Remove the pan from the oven and allow to cool for 10 minutes (or until is cool enough to handle).
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Use the parchment paper to transfer the biscotti to a cutting board. Cut the biscotti into 3/4-inch crosswise slices.
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Line the baking sheet with a fresh sheet of parchment paper or clean silicone liner. Place the biscotti, cut side down, onto the pan.
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Bake 18 to 22 minutes, or until browned. Cool on the pan for 10 minutes. Then transfer the cookies to a wire rack to cool completely.