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Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, whisk together the sugar, oil, vanilla extract, almond extract and applesauce until well combined.
Add in the flour mixture in two batches and mix until just incorporated, then fold in the sliced almonds.
Divide the dough in half and transfer to the prepared baking sheet.
Using wet fingers, shape each half into a rectangle that is about 9 inches long, 3 inches wide and ½ inch thick, leaving several inches of space in between the two sections of dough.
With wet fingers, smooth out the top and sides of each rectangle. If desired, sprinkle the tops with some coarse sugar.
Bake for 25 minutes, then remove from the oven and let cool for about 10 minutes.
Meanwhile, reduce the oven temperature to 325ºF.
After the 10 minutes is up, use a sharp knife to cut the dough crosswise into ¾ inch thick slices.
Balance the slices upright on the baking sheet with space in between each.
Return to the oven and bake for another about 25 to 30 minutes, until the biscotti feel mostly dry and are golden brown.
Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.