Preheat oven to 350 F. Line a cookie sheet with parchment paper, set aside.
Using an electric mixer or stand mixer, cream together butter and sugar until well-combined.
Add eggs, one at a time, stirring well after each addition.
Stir in vanilla extract and almond extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Gradually add flour mixture into butter mixture, stirring until completely combined.
Stir in sprinkles.
Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form into logs approximately 10-12" long by 2-3" wide. If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
Bake 30 minutes, or until golden brown.
Remove from oven and allow to cool completely.
Once cooled, discard parchment paper and slice loaves diagonally into pieces about 1 1/2" thick. Place cut-side down on unlined cookie sheet.
Return to 350F oven and bake for 10 minutes. Flip each biscotti over, and bake another 10 minutes.
Allow to cool completely.
If desired, prepare candy melts according to package instructions and use a spoon to drizzle over cooled biscotti. Allow white chocolate to harden before serving.
Biscotti should be stored in an airtight container at room temperature.