Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, cream the softened butter until smooth.

Add the eggs, vanilla extract, and almond extract to the butter, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the toasted almonds.

Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.

Place the logs on the prepared baking sheet, spacing them about 3 inches apart.

Bake for 25-30 minutes, or until the logs are golden and firm to the touch.

Remove from the oven and let cool for 10 minutes.

Carefully slice the logs diagonally into 1/2-inch thick pieces.

Place the slices cut side down back on the baking sheet.

Bake for an additional 10-15 minutes, turning them halfway through, until they are crisp and golden.

Let cool completely on a wire rack.