Preheat oven to 325 degrees.

In a medium bowl, combine flour, anise seeds, baking powder and salt; set aside. Beat butter, sugar and orange zest, using an electric mixer until light and flurry. Beat in eggs, one at a time; add vanilla and almond extracts. Gradually beat in flour mixture. Stir in almonds. Divide dough in half. On an ungreased baking sheet, form into two flattened
logs, each one about 14 inches long by 3 inches wide, place 3 inches apart on baking sheet. Bake 40 minutes or until light golden color. Reduce oven temperature to 250ᵒ F.  On a cutting board, cut logs crosswise on the diagonal into 3/4-inch slices. Arrange biscotti cut-side down on baking sheet. Bake 10 minutes on each side. Transfer biscotti onto a rack to cool. Store in an air-tight container.