1-Preheat the oven: Preheat the oven to 325°F (165°C) and position the rack in the center. Line a baking sheet with parchment paper and spread the almonds on a separate baking sheet to toast for 12-15 minutes. In a medium bowl, whisk together the 2¼ cups all-purpose flour (320 grams), 1½ teaspoons baking powder, ½ teaspoon salt, ½ cup granulated sugar, and ¾ cup brown sugar.

2-Mix wet ingredients: In a large bowl, whisk the 3 large eggs (room temperature), then add the ½ cup olive oil, 1 tablespoon pure almond extract, ½ teaspoon pure vanilla extract, and 1 teaspoon lemon zest, and mix lightly.

3-Fold in almonds and flour mixture: After the almonds cool, coarsely chop them and fold them into the egg and flour mixture until just combined. Using a large serving spoon, scoop the dough onto the prepared baking sheet to form two logs about 3-3½ inches wide, and shape them with damp fingers.

4-Bake the logs: Bake the logs for approximately 30 minutes or until golden brown and firm; let them cool for about 10 minutes.

5-Slice and bake biscotti: Transfer the logs to a cutting board and slice them diagonally into ½- to ¾-inch thick pieces using a serrated knife. Place the slices back on the baking sheet and return them to the oven for 15-20 minutes, flipping halfway through, to achieve the desired crunchiness.

6-Cool and serve: Cool the biscotti on a wire rack before serving.