Sift together the baking powder, baking soda & salt in one bowl. In another bowl, combine the canola oil, sugar, honey, eggs, orange zest & vanilla. Add dry baking soda mixture and stir until smooth. Fold in almonds. Cover & refrigerate for 4 hours.

Preheat oven to 350'F. Grease & flour 2 large baking sheets. Divide the batter into thirds. Spoon 2/3 of the batter mixture onto one sheet and the remainder onto the second sheet. Smooth into logs about 2" wide and 1" high. Bake about 25 minutes until springy to the touch. Remove from the oven and cool slightly. Cut logs crosswise into ? inch slices. Arrange slices, cut side down, on baking sheets and bake for 5 minutes. Flip cookies to the other side and bake until brown, about 5 minutes. Cool on wire racks and store at room temperature in airtight containers.

Makes 35 biscotti.

Per serving; 114 calories, 2 g protein, 13 g carbohydrates, 1 g fiber, 6 g fat, 1 g saturated fat, 82 mg sodium, 0 mg cholesterol.