Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract, and baking powder until the mixture is smooth and creamy.

Beat in the eggs; the batter may look slightly curdled.

At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 ½" x 2" logs, about ¾" tall.

Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.

Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.

Bake the dough for 25 minutes. Remove it from the oven.

Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top.

Reduce the oven temperature to 325°F.

Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into ½" to ¾" slices.

Set the biscotti on edge on the prepared baking sheet.

Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden.

Remove the biscotti from the oven, and transfer them to a rack to cool.

Store airtight at room temperature; they'll stay good for weeks.