To prepare the gluten-free cantuccini, traditional biscuits from Tuscany, start heating the oven to 170°C (150° fan).
Line a large baking tray with non-stick baking paper.
Mix together the almonds, coconut flour, bicarbonate of soda, salt and lemon zest in a mixing bowl.
Add the almond extract, maple syrup and honey until the mixture forms a ball. Work in the almonds with your hands — it will be sticky.
Form the dough into a log about 2.5cm. Place on the baking tray.
Bake the gluten-free cantuccini for 15 minutes then remove and allow to cool for at least 1 hour on a wire rack.
Using a serrated knife, very carefully slice the biscotti into 1cm slices on a diagonal.
Lay the biscotti flat on the baking tray and return to the oven for 15 minutes.
Turn off the oven and open the oven door slightly.
Leave the gluten-free cantuccini to cool completely in the oven.