Preheat oven to 325 degrees. Line a baking sheet with parchment or a Silpat mat.
In a medium bowl, stir together the flour, sugar, baking powder and salt, just to combine. Add in the licorice pieces and almonds, tossing briefly to distribute and coat evenly with flour mix, followed by the soy yogurt, almond butter, almond extract and vanilla extract. Use a wide spatula to incorporate the wet ingredients thoroughly. The mixture will still be rather dry, but it should start to come together into a cohesive ball of dough. Drizzle in 1 tablespoon of soy milk at a time until the dough is no longer dry but not quite sticky.
Divide the dough in half, and place each half on your prepared baking sheet. Form the dough into equally-sized logs, 2" apart (about 1 1/2" wide by 8 or 9" long). The exact measurements aren't crucial, but make sure that the logs are rather long and skinny and not mounded up higher than an inch or so. If the dough is very sticky and difficult to work with, lightly moisten your hands with water and very gently tap the dough into the shape you want.
Bake for 35-40 minutes, until lightly golden brown on top. Remove the biscotti logs from the oven, but leave the heat on. Let the loaves cool for at least 15 minutes.
Remove the logs from the baking sheet and onto a cutting board. Using a serrated knife, cut the biscotti into 1/2" to 3/4" inch slices and lay them with the cut-side down on a fresh piece of parchment paper or cleaned Silpat. Return them to the oven and bake for another 10-15 minutes, until lightly browned. Flip the biscotti over onto the other cut side and repeat. Let cool completely before removing them from the baking sheet.