Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a stand mixer, cream together butter and brown sugar for 2 minutes. Mix in eggs and almond filling. Add flour mixture and mix until well blended.
Divide dough in half. Using floured hands, shape each dough half into 14-inch (long) by 6-inch (wide) log. Transfer both logs to prepared baking sheets. Press sliced almonds into the top of both logs.
Bake for 30 minutes at 350°F. Cool logs completely on cooling rack, about 25 minutes.
Drop the temperature to 300°F and using a serrated knife, cut logs diagonally 1-inch wide slices. Arrange slices, cut side down, on same baking sheet. Bake 10 minutes. Flip biscotti over and bake an additional 10 minutes. Transfer to cooling rack and let cool completely.
Serve with a cup of tea, coffee or milk! Stores for over a week in an airtight container.
Storage: You can store your homemade almond biscotti at room temperature in an airtight container. They will last for a week or more. To freeze, take the cooled biscotti and pop them into an airtight container or freezer bag. Mark the container with the date, and freeze for up to 3 months.