Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the salt, vanilla extract, almond extract, imitation vanilla (if using), baking powder and eggs and beat until well combined. Stir in the flour until it is just incorporated. Use a rubber spatula to mix in 1/4 cup of sprinkles. The dough will be sticky.

Divide the dough in half and plop each half onto the prepared baking sheet. Using wet hands, shape each into two 9 1/2" x 2" logs, about 3/4" tall. Smooth them out with either wet hands or a wet rubber spatula. Bake for 25 minutes.

Carefully remove from the oven and let cool slightly, about 5 minutes. Reduce oven temperature to 325°F.

Carefully transfer each log with a long spatula onto a cutting board. Using a serrated knife, cut each log crosswise into 1/2" to 3/4" inch slices. Place the pieces onto the baking sheet, relatively close together to fit them all in. Return to the oven and bake for 15 minutes. Carefully flip the biscotti over and bake for another 10 minutes. Remove from the oven and transfer to a wire rack to cool completely.

Melt the chocolate in a double boiler or in the microwave in short bursts until smooth. Carefully dip one side of each cooled biscotti into the chocolate and return to the baking sheet. Top with sprinkles while the chocolate is still wet. Allow to set before eating. Enjoy!