Preheat oven to 160°C (320°F).

Sift the flour and baking powder together in a bowl. Add sugar and almonds and stir together. Add the eggs and vanilla and mix well to form a dough. Divide the dough in two.

Place the dough on a lightly floured surface and knead each piece until smooth. Shape into logs and flatten slightly.

Place the logs on a baking tray lined with baking paper and bake for 35 minutes. Remove from the oven and allow them to cool completely. If not completely cool, it will be crumbly when you slice it.

Cut the logs into 5mm thick slices with a serrated knife and place on a baking tray lined with baking paper. Bake for 10-15 minutes until the biscotti are crisp. Store in an airtight container and serve with espresso or liqueur.