Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper. Set aside.
In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Set aside.
In a separate bowl whisk together the oil, eggs, vanilla and almond extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Use your hands to form a dough if it’s easier.
Mix in the slivered almonds.
Form 3 logs of dough, about 3 or 4-inches wide by 8-inches long; you can put two logs on one cookie sheet and one log on the second cookie sheet.
Bake for 23 to 26 minutes or until the tops are set and the edges are lightly browned.
Remove from the oven and carefully slice each log into roughly 1-inch slices diagonally.
Place slices cut side up, at least 1 inch apart, on the baking sheets. Bake for another 10 minutes.
Remove from the oven, flip each sliced biscotti, and bake for another 8 to 10 minutes or until golden brown.
Allow to cool completely before serving.