Preheat oven to 350°F.

Spread almonds, in an even layer, on a baking sheet. Toast for 15 minutes, let cool then coarsely chop.

In a medium bowl, whisk together the flour, cinnamon, baking powder, salt and sugar. Add butter, and combine using a pastry cutter, until the mixture is crumbly and resembles cornmeal. Set aside.

In a large bowl, whisk together the eggs. Stir in the oil, extracts and the flour mixture. Fold in chopped nuts.

Scoop dough into two even piles on parchment lined baking sheet. Using damp fingers shape each pile into a log shape.

Place in center of oven and bake 30 minutes or until firm and golden brown. Remove from oven, cool for 10 minutes and lower oven temperature to 325°F

Using a serrated knife, cut logs into 3/4" diagonal slices and return to baking sheet. Bake for 15-20 minutes, turning them over after 10 minutes. Cool on wire rack.

Melt chocolate in a double boiler, let stand for 2 minutes, stir until smooth. Dip bottom of biscotti into chocolate and smooth away excess chocolate with the back side of a butter knife. Place on wire rack until the chocolate sets.