Preheat the oven to 180º C and prepare a tray by greasing it or covering it with parchment paper.
Using a wire mixer, beat the eggs with the sugar, at high speed, for about five minutes, until very thick. Add the essences and beat a little more.
Sift the flour with the yeast and salt on top, mixing well. Incorporate the whole almonds, distributing them throughout the dough evenly.
Form a rectangle with the dough on the tray, about 30 cm long. The dough should be sticky, so it is easier to place portions with a large spoon and then shape it with a moistened spatula. We must ensure that it is homogeneous and regular.
Bake for about 20 minutes, until it has very slightly golden and is firm to the touch. Wait a couple of minutes and let cool on a rack.
Lower the oven temperature to 160º C. When the dough is not too hot, cut the biscotti using a good serrated knife, sideways, about 1.5 cm thick.
Distribute them on the tray and bake again 10 minutes. Turn each one over and return to the oven, until golden brown to taste. Let cool completely on a rack.