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You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
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Set a rack in the middle level of the oven and preheat to 350 degrees.
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In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
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Stir in the almonds.
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In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
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Continue to stir until a stiff dough forms.
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Scrape the dough out onto a lightly floured work surface and divide it in half.
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Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
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Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
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Press down gently with the palm of your hand to flatten the logs.
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Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
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The logs are done when pressed with fingertip they feel firm.
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Place the pan on a rack and let the logs cool completely.
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Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
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15
Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
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Arrange the biscotti on the prepared pans, cut side down.
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It isn't necessary to leave space between them.
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Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
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Cool the pan on a rack.
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Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
