Preheat oven to 350 degrees Fahrenheit.

In the bowl of an electric mixer, combine coconut oil and sugar. Whisk to combine. Add eggs and extracts and mix.

Add flour, baking powder, cinnamon, and salt. Mix until dough forms. Add almonds, chocolate chips, coconut, and seeds. Mix on low speed then use a spatula to combine mix-ins more completely.

Turn dough onto a piece of Gefen Parchment Paper and shape with even thickness into a biscotti log. Transfer parchment paper and log onto a baking sheet. Bake for 30 minutes.

Remove from oven and let cool. Slice into three-fourths- to one-inch thick biscotti. At this point, you can enjoy as-is or turn them onto their sides so they’re crunchier.