Preheat the oven to 375F (190C). Prepare a baking tray lined with parchment paper.

Chop the almonds coarsely and place in a small bowl and set aside.

Place the flour and baking powder in a bowl. Add the sugar and salt and mix together.

Add in the eggs and knead the mixture together with your hands. Add in the almonds and knead until the almonds have been incorporated into the dough.

Form the dough into a long flat log, approximately 10cm wide and 35cm long. Place the log onto the baking tray.

Bake for 20 minutes until golden brown.

Remove the log from oven and let rest for 10 minutes.

Lower the oven temperature to 338F (170C).

Using a serrated knife, cut the log into slices ½ cm in thickness. Place the slices back onto baking tray and bake again for 30 minutes until crisp, flipping the slices ½ way through the cooking time.

Remove the tray from the oven and transfer the biscotti onto a wire rack to cool.

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