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

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped almonds.

Divide the dough in half and shape each half into a log approximately 9 inches long and 2 inches wide on the prepared baking sheet.

Bake for 25 minutes, or until the logs are light golden brown. Remove from the oven and let cool for 10 minutes.

Transfer the logs to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch thick slices.

Place the slices cut side down back on the baking sheet and bake for an additional 10 minutes, or until they are golden and crisp.

Cool the biscotti on a wire rack before serving or storing in an airtight container.