Preheat the oven to 350°F.

Add the flour, sugar, baking powder and salt together in a bowl and mix with a spatula.

Make a well in the center and add the zest, egg, honey, vanilla extract, and with a fork, stir until the dry ingredients have combined with the wet ingredients. Then using a spatula, combine thoroughly. Mix in the almonds until they are incorporated into the dough.

Turn the dough out onto a clean surface. Form the dough into two cylindrical logs, then move to the parchment lined sheet tray (they will spread some while cooking so do not place them right next to each other). Flatten the logs gently so they are just under 2” wide and about 1" to 1.5" thick.

Bake the loaves/logs at 350°F for 20-22 minutes. Remove the loaf to cool and turn the oven down to 300°F. Let the loaves cool for 10 minutes (they will still be warm), then gently move it to a cutting board and slice into pieces ¾” wide. Replace the parchment on the sheet tray with a new piece, then move the cut biscotti onto the sheet tray.

Place the biscotti in the oven for about 11-12 minutes, they should look golden brown at this point. Remove the tray and put the biscotti on a wire rack to cool. Enjoy!