Chop almonds roughly.

In a mixer bowl cream the butter and sugar.

Add in eggs and vanilla extract and mix well.

Add in flour & salt and mix thoroughly.

Add in chopped toasted almonds and mix well.

Pour the wet dough onto a heavily floured board and divide into 3 equal portions.

Roll each portion into a log and place them into the baking tray.

Bake at 180 C for 40 mins until the logs are golden brown and firm in the centre.

Transfer logs to a cutting board after they have cooled down. Using a serrated knife, slice them about 1/2 inch thick.

Arrange the slices on the baking tray and bake again at 180 C for 15 mins. until golden browned on both sides.

Cool biscotti on a wire rack before storing in air-tight containers.