Preheat oven to 375°F and grease two cookie trays with coconut oil or butter.
Mix the flour, cocoa powder, baking powder, salt, and Jahmu together in a medium bowl.
In a large bowl, mix butter, coconut oil, coconut sugar, and honey or maple syrup until smooth.
Add the eggs, extract, and lemon zest to the butter mixture.
Slowly add the dry mixture to the wet mixture and stir until well-combined.
Add the chocolate chips and almonds. The dough should be the consistency of cookie dough but on the dry side. If it is too moist, add more flour and if it is too dry, add some milk or water.
Put half of the mixture on one pan and half on the other. Spread it out into a 1 inch thick elongated oval. At this point you can sprinkle more almond slivers on top if you want.
Bake for 23-30 minutes or until slightly brown around the edges and firm to touch.
Remove the biscotti from the oven to cool and lower the oven temperature to 225°F.
When it is still warm but cool enough to touch, cut the biscotti into about 1 to 2 inch wide strips and separate them by at least ¼ inch.
Put the biscottis back in the oven for another 20 to 30 minutes or until dry and crispy but not burnt.