0 Preheat the oven to 325 degrees F.
1 Spread almonds out on a cookie sheet and roast for 5-7 minutes or until lightly golden. Watch them, as they can go from toasted to burnt quickly. When the almonds are done, remove to a plate and set aside.
2 While the almonds toast, line a cookie sheet with parchment paper.
3 In a stand mixer, beat eggs, sugar, vanilla and almond extracts on medium until light and airy - about 4-5 minutes.
11 Add the oil and mix for another 30 seconds. This creates a cookie that is crispy without being rock hard.
4 Add the flour, salt, and baking powder and mix for 20 seconds to combine.
10 Last, add in the toasted almond slices and mix for a few seconds to distribute evenly but not crush them up too much.
5 Use a large ice cream scoop to transfer the batter to a parchment lined baking sheet, placing scoops in a row lengthwise to form two logs. With damp hands, shape the sides and smooth the tops a bit to even them out. Chill for 30 minutes.
6 Bake for 30 minutes, or until puffed up on top and lightly golden brown. Using a metal spatula, release the logs from the baking sheet to cool on a wire rack.
8 When the cookies are cool enough to handle, use a serrated knife to slice each 1 crosswise into 1/2-inch slices.
9 Place the slices cut side up back onto the baking sheet. Bake for 10-12 minutes more per side, flipping the biscotti halfway through. Cookie slices should be lightly toasted.
7 Cool the cookies on a cooling rack and then serve, or store them in a silicone or ziploc bag at room temperature where they will keep for a couple of weeks.
12 Enjoy!
