Heat oven to 325° F.
Line baking sheet with parchment paper
In mixing bowl, whisk together flour, baking powder, baking soda, salt and cardamom; set aside.
In bowl of stand mixer (or with electric hand mixer), beat together the oil and sugar until blended, about 3 minutes.
Add eggs, one at a time, beating in between.
Scrape down bowl with spatula and add almond extract.
With mixer on low speed, slowly add the flour mixture and beat (still on low) until all ingredients are incorporated. Add the almonds and continue to mix until almonds are evenly distributed.
Turn dough out onto clean surface and divide dough in half. With damp hands, mold two 5-inch "logs." They should measure about 2-inches wide by 1-inch thick. Using a metal spatula or flat knife, lift logs and place both onto parchment-lined baking sheet, separated by a few inches.
Bake for 25 minutes. Remove from oven and cool for about 5 minutes. With a sharp, serrated knife, cut one-inch diagonal slices and place each biscotto flat on the cut side. Line close to one another so they all fit on the pan.
Bake for 8 minutes (still at 325°). Flip biscotti and bake another 5 minutes until golden brown. Let cool.