In a medium bowl, whisk flour, baking powder, and salt. Add chopped almonds and stir. Set aside.
Preheat oven to 350 degrees F. In the bowl of an electric mixer with paddle attachment, beat together eggs, sugar, Master Blend Extra Virgin Olive Oil, lemon zest, and vanilla on medium for 1 minute. Scrape down sides of bowl as needed. Reduce mixer speed to low; gradually add flour mixture and mix until dough just begins to come together.
Divide dough into 2 equal pieces and place on a parchment-lined baking sheet. Shape each piece into 12-inch-long logs, ½ inch high.
Bake logs until firm, about 28 minutes, rotating baking sheets halfway through. Reduce oven temperature to 250 degrees F. Cool logs on baking sheet for about 15 minutes.
Transfer logs to a cutting board. Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing ½ inch apart. Sprinkle with sea salt and bake biscotti until slightly crisp, about 14 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.