In a medium bowl, combine 1 ¾ C flour, baking powder, baking soda, salt, and almonds.
In a large mixer bowl, beat sugar and eggs at medium speed until thick and pale. Beat in oil and extracts. At low speed, gradually beat in flour mixture.
Turn dough onto lightly floured surface; knead, adding ¼ C flour to form a soft dough. Shape into two 7 ½ x 2 inch rolls. Place rolls several inches apart on greased baking sheet. Bake on the upper rack of the oven until lightly browned and very firm (about 30minutes).
Remove from the oven. Cool on baking sheet until just warm (15 minutes). With a serrated knife, cut diagonally into slices. Place slices close together on lightly buttered baking sheets.
Place oven racks in upper and lower thirds of oven, place one sheet on upper and lower racks. Toast slices 8 minutes, turn slices. Rotate baking sheets from top to bottom and front to back of oven. Bake until golden brown (6-8) minutes. Transfer to wire racks to cool.
In a small sauce pan, melt chocolate ships and shortening and stir together. Dip biscotti in mix and the place on wire racks to set.