In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well. In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 28 cm long and 5 cm wide, arrange the logs at least 8 cm apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 180ºC oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 2 cm inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 180ºC oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI