Preheat oven to 175°C (350°F). Whisk together the flour, salt, baking powder, and sugar in a large bowl.

Combine olive oil, eggs, vanilla extract, and almond extract.

Mix egg mixture and flour mixture into a batter. Fold in almonds.

On baking parchment or non-stick silicone baking mat, form the batter into two logs.

Bake mixture for 30 minutes or until golden brown and firm. Let cool for ten minutes.

With a serrated knife cut biscotti into 1 cm thick slices.

Bake sliced biscotti for 15–20 more minutes. The longer it is baked the harder it becomes. Turn over at the halfway mark. Let cool.