Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

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

Stir in the toasted almonds until evenly distributed throughout the dough.

Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Gently flatten the logs slightly.

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

Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Then, using a serrated knife, carefully slice the logs into 1/2-inch thick slices.

Arrange the biscotti slices cut-side up on the baking sheet. Bake for another 8-10 minutes, or until they are golden brown and crisp.

Let the biscotti cool completely on a wire rack.

While the biscotti are cooling, melt the semi-sweet chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth.

Drizzle the melted chocolate over the cooled biscotti.

Let the chocolate set completely before serving or storing the biscotti.