Position a rack in the center of the oven and heat the oven to 350°F/180°C. Line a baking sheet pan with parchment and lightly coat parchment with nonstick spray.

Whisk together the flour, baking powder and salt in a small bowl until aerated and combined; set aside.

In another larger bowl whisk together the 2/3 cup (131 g) sugar and the eggs until very well blended and somewhat creamy. (You can also do this with an electric mixer). Beat in the vanilla, almond extract, and anise seed if using. Fold in the dry mixture until just a few floury streaks remain, then fold in the almonds.

Scrape out half of the batter onto the pan. Dampen hands and use them to form the batter into a fat log about 12-inches long and 2-inches (30.5 cm by 5 cm) wide. Repeat with remaining dough and then place the logs equally spaced apart on the pan. Sprinkle with the extra sugar, about a tablespoon or so, if desired.

Bake for 20 to 25 minutes or until logs are a very pale golden color. The tops might crack a bit; that’s okay. Reduce the oven temperature to 300°F/150°C. Now comes the waiting. Place pan on rack to cool for 15 minutes or until logs are barely warm to the touch. Carefully transfer logs to cutting board and use a very sharp chef’s knife to cut 1/2-inch (12 mm) biscotti on a steep diagonal. Place individual biscotti back on pan, cut side down, evenly spaced apart and bake for 10 to 12 minutes or just until they begin to take on some more color. Flip them each over carefully and bake for another 10 to 12 minutes. Cool pan on rack completely before storing. Store biscotti in an airtight container at room temperature for up to a week.