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In a mixing bowl, gently beat together eggs, sugar, extracts and coconut oil.
Add chickpea flour to the bowl. Put baking soda, salt and spices on top.
Stir the dry ingredients together a little bit (so the baking soda and salt are spread around the flour) then incorporate everything together.
Stir in Walnuts. Mixture should be fairly stiff.
Divide dough into 2 equal portions on a parchment lined baking sheet and shape into rectangles 2 ½ to 3 inches wide and 12 inches long. Leave at least 3 inches between rectangles.
Pat the dough smooth with slightly wet hands.
Bake at 300 for 30-35 minutes, until the middle is set.
Let cool on the pan for around 15 minutes, then transfer to a cutting board.
Slice on an angle into ½-¾ inch pieces.
Place on the baking sheet, cut side down and bake at 300 for 8 minutes.
Turn biscotti pieces over and bake an additional 8 minutes.
Let cool and store in an airtight container. Store at room temperature or in the freezer.