Mix flour, sugar, baking powder, almonds and salt in a large bowl.
Prepare the three 'eggs' and mix with both extracts. Beat, by hand, for about 15 seconds.
Add the wet mixture to the dry mixture and mix until just combined. It will be a bit sticky.
Flour your hands and divide the dough in the bowl.
Pick up one half and shape into a long roll that is about 8" x 3" thick. Lay on the parchment paper.
Do the same with the other half and lay it next to the other roll with about 3" apart.
Flatten the rolls until they are about 3/4" thick.
Bake for 10 minutes, flip the pan and bake 10 to 15 minutes more until light golden brown.
Remove to a cooling rack and let them set about 10 minutes.
Place on a cutting board and cut across the log about 3/4" slices.
Place back on the parchment paper, cut sides down, and bake another 15 to 18 minutes until golden.
Remove from oven and let cool. You can even leave them overnight.
Pack in an airtight container.
A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go. One chia egg is 1 tablespoon chia seed meal and 3 tablespoons water. These will absolutely freeze but they keep at least 30 days in an airtight container. If you do freeze some - use a freezer bag and they will still be great for about 4 months.