Preheat your oven to 350°F (175°C). Start by lining a baking sheet with parchment paper to prevent sticking.

Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl until well blended.

Beat the eggs, vanilla extract, and almond extract together in another bowl until fully combined.

Combine the wet ingredients with the dry ingredients, mixing just until everything is incorporated. Fold in the toasted sliced almonds.

Shape the dough into two logs about 12 inches long and 2 inches wide on the prepared baking sheet.

Bake in the preheated oven for 25-30 minutes until golden brown. Allow to cool before slicing.

Slice the logs diagonally into 1/2-inch thick pieces using a sharp knife.

Arrange the sliced biscotti cut side down on the baking sheet. Bake them again for 15-20 minutes until dry and crisp.

Melt the chopped semi-sweet chocolate and optional vegetable oil in a microwave-safe bowl in 30-second intervals until smooth.

Dip one end of each biscotti into the melted chocolate, letting any excess drip off. Place back on the baking sheet to cool.

Set the chocolate at room temperature or refrigerate briefly to enhance texture and flavor.

Serve your chocolate-dipped almond biscotti alongside coffee or tea, or enjoy as a snack.