Preheat oven to 350°. In a large bowl, beat the eggs, sugar and extracts until well-blended. In another bowl, whisk together the flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff).
Divide the dough in half. Using lightly floured hands, shape each portion into a 9×2 in. rectangle on a parchment-lined baking sheet. Bake for about 20 minutes or until golden brown.
Cool the biscotti in the pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into ¾ in. slices. Place on a baking sheet with the cut side down.
Bake until lightly browned, 5-7 minutes per side. Remove from the pans to wire racks and let it cool completely.
