Preheat your oven to 350° F and line a large baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, powdered sugar, salt, vanilla extract, and almond extract until smooth.

Beat in the eggs at low speed, scraping down the sides of the bowl in between.

With the mixer running, add half of the almond flour. Scrape down the sides of the bowl then add the remaining almond flour, as well as the baking powder.

Mix until smooth.

Pour the dough into two log shapes on the parchment lined pan, OR use a pastry bag to pipe the log shapes. You will want them to be about 2 inches wide. Smooth out the tops and sides of the logs with a wet spatula or spoon, and bake for about 25 minutes.

Remove the pan from the oven and let cool for about 5-10 minutes. Reduce the oven temperature to 325° F.

Using a serrated knife, cut the logs into 1/2 inch pieces.

Place the biscottis evenly on the baking sheet and place back in the oven for another 25 minutes. They should feel dry and look golden brown when they’re done.

Remove from the oven and transfer to a cooling rack.

While the biscottis are cooling down, melt your semi-sweet chocolate chips in a microwave safe bowl.

Once cooled, drizzle them with melted chocolate and sprinkle with sliced almonds to garnish.