Beat the eggs until they are thick and light. Keep beating, gradually adding the sugar, then the oil, and then the extracts.
Sift together flour, salt, baking powder and almonds. If you want chocolate chips or dried fruit, add them in here as well.
About a third at a time, mix in well until all ingredients are combined. Dough is slightly wet and sticky.
On a floured surface, knead dough about 20 turns. If you have a dough scraper, this would be a great place to use it instead of your hands to prevent sticking.
Divide into 3 pieces. On a well oiled baking sheet, shape into strips about 3 inches wide, 1 inch high, and 10-12 inches long. If you have a biscotti pan, I am jealous because my molding skills can use some work.
Bake for 35-45 minutes, until golden brown.
Remove from oven, and while still warm, cut into 1/2 inch slices. Return to oven and let lightly brown, about 5 minutes.
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