Mix eggs, sugar, and canola oil in a bowl until sugar dissolves. Dissolve instant coffee in a small amount of water before adding to the mixture.

Sift cake flour and baking powder into the mixture and combine until just mixed. Add whole almonds and vermicelli, or substitute with chocolate chips if preferred.

Shape the dough into long, thin logs or shorter, thicker shapes on a baking tray. Bake at 180°C for 25 minutes until golden.

Slice biscotti after cooling slightly. Use a spray of water or a sharp knife to prevent crumbling.