Adjust oven rack to lower-middle & upper positions & heat oven to 325 degrees. Line 2 large, rimmed baking sheets with parchment paper.
Whisk flour, baking powder & salt in a medium bowl. Beat eggs, egg yolks & sugar with an electric mixer in a large bowl until light, about 2 minutes; beat in vanilla, liqueur & anise. Beat in dry ingredients & then almonds to form sticky but workable dough.
Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15- x 2-inch log.
Carefully transfer 2 logs to each baking sheet brushing each with egg white & sprinkling with sugar. Bake until pale golden & just beginning to crack, 20 to 25 minutes.
Cool cookie logs on baking sheet until tepid, about 40 minutes. Keeping oven racks in position, heat oven to 200 degrees. Slice logs diagonally 1/2 inch thick with a serrated knife, laying slices on baking sheets in single layer. (There will be enough cookies for 3 sheets) Working 2 sheets at a time, bake biscotti until crisp & golden, about 25 minutes. Remove from oven & cool. Can be stored in airtight container up to 2. weeks