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Preheat oven to 350°F/180°C.
Spread whole almonds onto baking sheet and toast in the oven for 8-10 minutes. Allow to cool.
Leave the oven on. Line a large baking sheet or two smaller baking sheets with parchment paper.
Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.
Make a well in the center of the dry ingredients.
Break the eggs into the well and add honey, vanilla and melted, cooled butter.
Whisk together the wet ingredients slowly incorporating part of the dry ingredients.
Before the dry ingredients are completely mixed in, switch to a wooden spoon or clean hands to finish incorporating the dry ingredients.
As the mixture starts to come together add the almonds.
Turn out onto a lightly floured surface and knead lightly. The dough should be firm but soft.
Divide the dough into 4 equal portions.
Roll each portion into a 10in/ 25cm log.
Place logs onto the lined baking sheet and, this is optional, with a wet hand smooth the surface of the dough.
Bake 20-25 minutes until browned.
Removed from the oven and cool on baking sheets for 10 minutes.
Reduce oven to 300°F/150°C.
While still warm, cut each log into 15 slices.
Arrange cut side up, onto the lined baking sheets and return to the oven for 10-15 minutes.
Cool on a wire rack and store in an airtight container.