1 - Slice almonds in food processor then roast them in preheated oven at 350 convection for 12 minutes, stirring every 4 minutes so they brown evenly. Turn off oven.
2 - Mix eggs, sugar/honey, vanilla extract, almond extract, and lemon/tangerine rind together in a large bowl.
3 - Mix baking powder, cinnamon, flour, chocolate chips, and cooled almonds (to room temperature, if not then the chocolate will melt) together in a separate bowl.
4 - Mix dry ingredients into large bowl with wet ingredients until completely combined, use a large and strong spoon.
5 - Preheat oven to 350 convection and put in 2 middle racks. Take all dough out and place onto floured counter top. Separate into 8 even pieces.
6 - Sprinkle flour over each piece then flatten into loads 3x10".
7 - Preheat oven to 350 convection and put in 2 middle racks. Take all dough out and place onto floured counter top. Separate into 8 even pieces.
7 - Preheat oven to 350 convection and put in 2 middle racks. Take all dough out and place onto floured counter top. Separate into 8 even pieces.
7 - Preheat oven to 350 convection and put in 2 middle racks. Take all dough out and place onto floured counter top. Separate into 8 even pieces.
7 - Preheat oven to 350 convection and put in 2 middle racks. Take all dough out and place onto floured counter top. Separate into 8 even pieces.