1-Preheat oven: Preheat oven to 325°F (165°C) with rack centered. Line a baking sheet with parchment paper.

2-Toast almonds: Spread almonds on the baking sheet and toast for 12-15 minutes. Cool completely, then coarsely chop.

3-Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, granulated sugar, and brown sugar.

4-Whisk wet ingredients: In a large bowl, whisk eggs. Lightly whisk in olive oil, almond extract, vanilla extract, and lemon zest.

5-Fold ingredients together: Fold the chopped toasted almonds and the flour mixture into the egg mixture until just combined.

6-Form logs: Using a large spoon, divide dough onto the prepared baking sheet, forming two adjacent logs. With damp fingers, shape logs to be 3 to 3½ inches wide.

7-Bake logs: Bake logs for 30 minutes, until golden brown and firm. Cool on the baking sheet for 10 minutes.

8-Slice logs: Transfer logs to a cutting board. Using a sharp serrated knife, slice logs diagonally into ½ to ¾ inch thick slices.

9-Bake slices: Place slices cut-side down back on the baking sheet. Bake for another 15-20 minutes, turning slices halfway through, for extra crispness.

10-Cool biscotti: Cool biscotti completely on a wire rack before storing.