-Preheat the oven to 350 degrees F (175 degrees C).

-In a large dry skillet over medium heat, toast 1 cup of the slivered almonds and the coconut, stirring constantly until lightly browned. Remove from heat and set aside.

-In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

-In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the butter and sugar, and then mix in the eggs, vanilla extract, almond extract, and amaretto.

-Blend in the flour mixture (⅓ at a time), until fully incorporated but do not overbeat.

-Blend in the cooled toasted almond and coconut mixture until just combined.

-Divide the dough in half and form each half into a 3" x 12" log on two parchment-lined baking sheets.

-Bake in a preheated 350-degree F (175 degree C) oven for 25 minutes.

-Remove from the oven and cool the logs for about 15 minutes.

-Reduce the oven temperature to 275 degrees F (135 degrees C).

-Place the logs on a cutting board and use a serrated knife to carefully slice each log diagonally into 1" slices. Return the cut cookies to the baking sheets and bake for 25 minutes. Flip each cookie and bake again for an additional 25 minutes until dry and lightly golden.

-Remove from the oven and cool completely.

-In a medium saucepan over medium heat, bring the first 5 ingredients to a boil, stirring constantly (about 4 minutes).

-Remove the sauce from the heat and stir in the amaretto and salt.

-Allow the sauce to cool slightly and then drizzle the amaretto caramel over the cooled biscotti.

-Sprinkle the remaining ½ cup of slivered almonds over the amaretto caramel.