Preheat the oven to 325°F (170°C). Line a baking sheet with parchment paper.

Combine dry ingredients: In a large bowl, whisk together almond flour, baking soda, salt, and cinnamon.

Combine wet ingredients: In a separate bowl, whisk together eggs, honey, melted butter, and almond extract.

Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Shape the dough: On a lightly floured surface, shape the dough into two long, rectangular loaves.

First bake: Place the loaves on the prepared baking sheet and bake for 20 minutes, or until lightly golden brown.

Slice and second bake: Reduce oven temperature to 250°F (120°C). Remove the loaves from the oven and let them cool slightly on the baking sheet for 5 minutes. Slice each loaf diagonally into 1/2-inch thick slices. Return the slices to the baking sheet and bake for an additional 20 minutes, or until crisp and dry.

Cool and store: Let the biscotti cool completely on the baking sheet before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to a month, or freeze for up to 6 months.