Preheat oven to 350ºF and line a 12″ x 5 1/2″ biscotti pan or 8" square pan with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and handheld electic beater, cream together the coconut oil and coconut sugar. Add the eggs and beat in, one at a time, until well-incorporated. Beat in the milk, almond extract, and maple syrup.

Add the dry ingredients to the wet and fold in by hand until mostly incorporated. Add the chopped almonds and freeze-dried strawberries and fold in just until all ingredients are evenly combined.

Transfer the batter to the prepared pan and spread out to fill pan in a flat, even layer. The batter will be sticky; it helps to fold the parchment overhang over the batter and then press down with hands or a large, flat spatula. Sprinkle demerera sugar generously over batter.

Bake biscotti in preheat oven for 30 minutes. Remove biscotti from oven and reduce temperature to 325ºF. Meanwhile, allow to cool for about 20 minutes before slicing. Using a sharp knife held at an angle, carefully slice into 12 individual pieces.

Transfer parchment and biscotti to a baking sheet and spread biscotti out on cut sides. Bake for 40 minutes, and then flip biscotti to opposite sides and bake another 35-40 minutes, until golden brown and quite firm to the touch. Remove from oven and allow to cool completely on baking tray.

Store in an airtight container at room temperature.