In a medium bowl, stir together the flour, baking powder, salt, and almonds.
In another medium bowl, use an electric hand mixer on medium speed to beat the eggs, sugar, olive oil, lemon zest, and lemon juice for 1 minute, until blended.
Pour the wet ingredients into the dry ingredients.
On low speed, mix just until blended.
Turn the dough out onto a clean counter and knead briefly by hand until a smooth dough forms.
Divide the dough into 2 equal pieces.
Shape each piece into a 12-inch log, about 1½ inches high.
Place the logs on the prepared baking sheet.
Bake for about 25 minutes, until firm to the touch.
Remove from the oven and let cool for 10 minutes.
Using a serrated knife, cut the logs into ½-inch slices.
Reduce the oven temperature to 275°F.
Arrange the slices flat, side by side, on the baking sheet.
Bake for 8 minutes, then carefully turn the biscotti over.
Bake for another 5–6 minutes, until dry and crisp.
Cool completely, then store in an airtight container.
