Preheat oven to 300°F. Line baking sheet with parchment paper.

In large bowl, stir together all-purpose flour, almond flour, sugar, baking soda and salt. Add almonds and stir to combine.

Make well in center of dry ingredient mixture and add eggs, vanilla and almond extract. Using fork, lightly whisk eggs, then incorporate wet ingredients into dry until just combined. (Note: Avoid over-mixing.)

Pour batter onto prepared baking sheet in two equal-sized piles. Shape them into slightly flattened logs about 4 inches wide.

Bake 30 to 40 minutes, until logs are golden brown and firm. Let cool on baking sheet 5 minutes before transferring logs to wire rack to cool 15 minutes.

Place cooled logs on cutting board and use serrated knife to slice into ½-inch thick cookies. Arrange cookies on parchment-lined baking sheet and bake another 15-20 minutes, flipping once halfway through. (Note: Biscotti are done when they are light brown and crisp. For extra crispiness, turn off oven and leave cookies inside until they’re cool.)

Transfer biscotti to wire rack to cool.