Sift the flour, baking powder, and salt into a bowl. Reserve 1/2 cup of the flour mixture and set aside.

Coarsely chop the toasted almonds and combine them with the reserved 1/2 cup of flour.

In a separate bowl, blend the eggs with a handheld mixer just until foamy. Then blend in the sugar.

Add coconut oil, almond extract, and vanilla extract and mix just until combined.

Add the flour mixture to the eggs and mix using a spoon or spatula.

Then combine the floured almonds with the rest of the mixture.

Transfer the dough to a flat surface and shape it into a log. Then separate the dough into 5 equal parts.

Take each part and shape it into a long log making sure to press the sides evenly with your hands. You want the sides to be raised pretty high because they will spread quite a bit in the oven.

Transfer all 5 shaped logs onto the cookie sheet lined with parchment paper and bake in a 340 degree oven for 30 minutes.

Once it's baked, cut each log into 3/4 to 1 inch slices.

Transfer the sliced biscotti back onto the cookie sheet and bake at 330 degrees for 10 minutes. (You don't need parchment paper for the second round of baking).