Preheat the oven to 350° F.
Prepare a baking sheet with parchment paper and set aside.
In a medium sized mixing bowl, mix together the almond flour, sugar, baking powder, salt.
Continue by adding the water and extract, stir until well combined.
The dough should be sticky enough to stick together.
Place the dough onto the baking sheet, shape into a log that is around 10 inches long, 2 to 3 inches wide, and 1/2 inch thick.
Note : The length and the width are not that important, but try to keep the thickness to 1/2 inch.
Slide the baking sheet into the oven and bake for about 23 to 25 minutes, or until firm to the touch.
Remove from the oven, turn off the oven to cool, leave the log on the baking sheet to cool completely.
After everything is completely cooled, preheat the oven to 300° F.
With the parchment paper, lift the log onto a cutting board and slice the log into about 1/2 inch thick biscotti.
Place the parchment paper back onto the baking sheet with the sliced side down.
Slide the baking sheet into the oven and bake for 7 minutes.
After 7 minutes, remove the baking sheet, flip the biscotti to the opposite cut side and bake for about 7 minutes.
Keeping a close eye on the biscotti, modifying the timing if needed (time can vary), making sure it does not burn.
Once the biscotti is slightly browned, remove from the oven to cool completely.
