Pre-heat oven to 350 degrees. Line baking sheet with parchment paper.
In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and allspice. Stir in oatmeal. Set aside.
In a small bowl add eggs, honey, vanilla extract and almond extract and set aside.
In a large bowl, with an electric mixer on medium, cream together butter and sugar for about 3 minutes. Add egg, honey and extract mixture and mix until incorporated.
Turn mixer speed to low (this is important) and gradually add dry mixture just until incorporated, do not overmix. Stir in chopped almonds and raisins incorporating any dry ingredients left on the sides of the bowl.
Using floured hands, split the dough in half. On the parchment lined baking sheet roll or press each half into two logs 12-13 inches long and about 3 inches wide. Placing logs about 3 inches apart. Sprinkle with course sugar crystals and lightly press into loaf.
Bake until the loaves are golden brown and just beginning to crack on top about 30 minutes, rotating the baking sheet halfway through baking.
Remove loaf from oven and place the baking sheet on a wire rack to cool for 10 minutes. Lower the oven temperature to 325 degrees.
Place the loaf on a cutting board (remember not the side of the cutting board used for onions or garlic!) and slice each loaf into 3/4 inch thick slices using a serrate knife. Lay the slices cut side down about 1/2 inch apart on the baking sheet.
Bake 8 - 10 minutes and turn the slices over bake another 8 - 10 minutes until the slices are golden brown. Transfer the biscotti to a wire rack and let cool completely before serving, about 30 minutes.