Preheat oven to 350 F degrees.
Line a large rimmed baking sheet with parchment paper.
Using a stand or hand held mixer, cream together the butter and sugar.
Beat in the eggs one at a time until completely combined.
Add in the vanilla and almond extracts.
With the mixer on slow, add in the almond slices until dispersed.
In a separate bowl, whisk together flour and baking powder.
Mixing on a slow speed, add the flour mixture into the wet ingredients until just incorporated.
Halve the dough and place each half on the baking sheet. Shape each half of dough into a log and then flatten the top of the log down. Smooth out the top of the logs with a little bit of water on your hands.
Sprinkle a little bit of raw sugar on the tops of the dough.
Bake in the oven for 30 minutes.
Remove the baked loaves and let them cool for 10 minutes.
Slice each loaf into the size biscotti you want. I did mine about an inch.
Lay the slices flat on the same baking sheet and put back in the oven for 15-18 minutes or until the biscotti is completely baked in the middle and golden brown around the edges.
Transfer the biscotti to a cooling rack and let cool completely.
Store in an airtight container for up to two weeks.