Preheat the oven to 300 degrees and line a sheet pan with parchment paper.

In a large bowl, whisk together the gluten free flour, baking powder, and salt.

In a medium bowl, stir together the sugar, eggs, oil, vanilla, and almond extracts until smooth.

Add the wet ingredients to the dry and mix until incorporated. Fold in the chopped almonds.

Divide the dough in half and use wet or oiled hands to form it into two rectangles on the baking sheet, about 1 inch tall and 5 inches wide. The dough will be sticky and seem too wet. Bake for 35 minutes and then remove from the oven and set aside to cool for 30 minutes. 

Once the biscotti has cooled, transfer the loafs to a cutting board. Cut the biscotti into ¾ inch slices and place them back on the baking tray. I find a sharp chef's knife (not serrated) works best.

Bake for 20 minutes or until the biscotti are golden brown. Remove from the oven and the let cookies cool on the baking sheet for 5 minutes then transfer them to a cooling rack to cool completely.

Melt the chocolate in the microwave, stirring every 30 seconds. Dip the biscotti dark chocolate and place on parchment paper. Let the chocolate set before serving.