Preheat oven to 175C (350F). 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 1520 more minutes. The longer it is baked the harder it becomes. Turn over at the halfway mark. Let cool.
