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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Place the flour, sugar, baking powder and salt in a bowl and mix well to combine.
Add the melted butter, vanilla extract and one egg. Mix using a wooden spoon or a spatula.
Add the one remaining egg and mix again.
Add the chopped almonds and mix with a wooden spoon or your hands so it's well combined.
Sprinkle a little bit of flour on the parchment paper and transfer the dough to the baking sheet.
Form the dough into a rectangle that's 4 inch wide and 14 to 16 inches long.
Bake in the oven for 30 minutes until slightly golden.
Take the biscotti out of the oven and let it cool for 20 to 25 minutes.
Using a serrated knife, cut the biscotti diagonally into 1 inch thick slices.
Arrange the slices cut side down on a baking sheet lined with parchment paper.
Return the biscotti to the oven at 350 degrees F and bake for 10 more minutes.
Flip the cookies halfway through so they're crispy on both sides.