½ cup coarsely chopped toasted skin-on whole almonds;
½ cup extra-virgin olive oil;
½ cup honey;
2½ teaspoons vanilla extract;
2 teaspoons finely grated lemon zest.
Whisk together the whole wheat pastry flour, almond meal, and salt in a large bowl, and then stir in the almonds. Make a well in the center. In a medium bowl, using a large whisk, thoroughly blend the olive oil, honey, vanilla, and lemon zest until thick and syrupy, about 1 minute. Add to the center of the dry ingredients and combine, using a rubber spatula or a wooden spoon, just until a soft dough forms. Do not overmix. Cover the bowl with a plate and let sit at room temperature for 30 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 300°F. Line a large rimless baking sheet with parchment paper.
Lightly sprinkle your work surface with almond meal. Cut the dough inside the bowl into four equal pieces. It will be soft, sticky, and malleable. Briefly knead each piece a few times to smooth and form into a log, about 7 inches long and 1½ inches wide—first rolling it between your palms, and then briefly rolling on the work surface. If almond pieces protrude, gently press them in while working the dough. Add more almond meal to your work surface if needed. Repeat with the remaining dough. Place the logs on the prepared baking sheet, leaving about 2 inches in between.
Bake the logs until the tops show small cracks, firm up, and just start to brown, 32 to 35 minutes. Remove from the oven, and carefully slide the parchment paper with the logs onto a wire rack to cool for about 15 minutes (or use a metal spatula to transfer the logs if your baking sheet has a rim). Leave the oven on.
Transfer the logs to a cutting board. Using a large, sharp serrated knife, cut each log diagonally into ½-inch-thick slices. Return the parchment paper to the baking sheet. Place the slices upright (not cut-side up) onto the sheet.
Bake until the cantuccini feel dry to the touch at the cut sides (not on top) and just start to brown at the edges, 15 to 17 minutes. Transfer the cantuccini to a wire rack to cool completely
TO GET A HEAD START: The cantuccini can be stored in an airtight container for 1 to 2 weeks. They freeze well for at least 1 month.