Preheat the oven to 350°F and line a large baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder, and salt together.
In a separate bowl, whisk the melted butter, aquafaba, Greek yogurt, vanilla extract, and almond extract until smooth. Stir the wet mixture into the dry ingredients until a thick dough forms.
Fold the roasted almonds evenly through the dough. Divide the dough in half and shape each portion into a flattened log about 10 inches long and 3 inches wide on the prepared baking sheet.
Bake for 24 to 28 minutes, until the logs are lightly golden and firm around the edges. Cool on the baking sheet for 15 minutes and reduce the oven temperature to 325°F.
Cut each log crosswise into 1/2-inch slices and arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, turn each biscotti over, and bake for another 8 to 10 minutes.
Transfer the biscotti to a rack and cool completely. They will become crisp and crunchy as they cool.
