Bake almonds at 350 degrees for 9 minutes. I usually do a package of almond when I buy them and then use them later for baking.
Pour the vanilla and Amaretto over the blueberries and set aside.
Allow butter to soften, then beat in a large bowl with sugar until frothy.
Add eggs to butter mixture and beat.
Add vanilla, Amaretto and blueberries to the mixture and combine until well blended.
In the same bowl, add flour, baking powder and salt. If your butter is salted, cut the salt in half. Mix until all ingredients are well blended. Dough will be soft, but not sticky.
Cut almonds in half or thirds, or chop roughly, then add to dough. Mix in with a large spoon.
Divide the dough in half, and put on a parchment-paper-lined baking sheet with plenty of space between. Create two long logs of dough using your hands to shape. I find that using a spoon to place the dough on the parchment paper works the best, then I use my hands to create the log shapes.
Bake the logs in a pre-heated 325 degree oven for 30 minutes. Top of logs should appear slightly browned.
Let cool on a cooling rack for at least 10 minutes. If you cut the biscotti too soon, they will crumble.
Cut the biscotti into 1/2-to 3/4-inch slices, and place on the tray standing on their edges. You can reuse the parchment paper from the first baking.
Bake biscotti at 325 degrees for 15 minutes, or until sides are completely dry, but center feels a bit soft. If you like crisper biscotti, you can bake another 5 minutes.