Preheat the oven to 300 degrees.
In a small bowl, mix the oil and sugar until blended. Mix in the vanilla and almond extracts and the eggs. Set aside.
With a mixer on lowest speed, combine the flour, salt, and baking power.
Add the oil mixture into the flour mixture and beat at lowest speed just until a dough is formed.
Add in the mixed fruit and nuts and beat for just a few seconds.
Place a piece of parchment paper onto a cookie sheet.
Wet your hand and form 2 logs ( 12” x 2”) on the parchment paper- lined cookie sheet. (Dough is sticky.)
Bake at 300° for 35 minutes or just until light brown in color.
Remove the pan from oven and set it on a wire rack to cool 10 minutes.
Meanwhile, reduce the oven to 275°.
Use a straight-edged knife to cut the logs on the diagonal into ¾ inch slices.
Lay the slices flat-side down on the parchment paper an inch apart.
Bake for 5 minutes more.
Immediately transfer the biscotti to cool on wire rack.
Decorate the tops of the biscotti if you wish with a confectioner’s sugar and water glaze.
Store the biscotti in a covered tin or pan on top of the counter.