Preheat oven to 350 degrees F.

Scatter sliced almonds in one even layer across a baking sheet and place in the oven. Pull the almonds out of the oven after five minutes and toss them with a spoon so they cook evenly. Place the baking sheet back in the oven to bake for an additional 5 minutes or until golden brown.

Whisk the flour, baking powder and salt in a medium bowl to blend. Set aside.

Using an electric mixer, beat the sugar and butter in a large bowl to blend.

Beat in the eggs one at a time. Add the almond extract

Add the flour mixture and beat just until blended.

Place the toasted, sliced almonds on a cutting board and roughly chop them.

Stir almonds and white chocolate chips into dough.

Form the dough into a 13-inch long, 3-inch wide log on a prepared baking sheet.

Baked until lightly golden, about 35-40 minutes.

Cool completely, about 30 minutes.

Place the biscotti log on a cutting board. Using a sharp knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices.

Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are golden, about 20 minutes.

Transfer the biscotti to a rack and cool completely.

TO MELT CHOCOLATE (OPTIONAL)

Stir the chocolate in a bowl set over a saucepan of simmering water until chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on a rack to set. Top with colored sugar or sprinkles if desired. Refrigerate until chocolate is firm, about 15 minutes.

The biscotti can be made ahead. Store in an airtight container up to 4 days.