GREASE 2 baking sheets lightly.
BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, spreadable fruit, vanilla extract and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the morsels and almonds. Divide dough into 3 equal portions. Cover with plastic wrap; refrigerate 3 hours or overnight.
PREHEAT oven to 375°F. Lightly grease 2 baking sheets. With floured hands, shape each portion into a 10-inch-long roll (dough may be sticky). Place rolls at least 3 inches apart on prepared baking sheets. Flatten slightly until about 2 1/2 inches wide.
BAKE for 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool completely for 1 to 2 hours on baking sheets.
PREHEAT oven to 325° F. Cut each roll with serrated knife diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased baking sheets. Bake for 10 minutes. Turn slices over and bake an additional 8 to 10 minutes or until golden (do not overbake). Remove biscotti to wire racks; cool completely.