Preheat oven to 350 degrees F.Add the almonds to a baking sheet and place in the oven. Toast until golden brown about 12-15 minutes, shaking the pan about half way through to rotate the nuts. Remove from oven and let cool completely and then roughly chop. Set chopped nuts aside. When the baking sheet cools, line it with parchment paper and set aside.In a bowl whisk together the flour, baking soda, baking powder, ground cinnamon and salt. Set aside.In a stand mixer with a paddle attachment or in a bowl with a hand mixer combine the room temperature butter and sugar. Mix until evenly combined and fluffy. Turn off the mixer and add in the egg, vanilla extract and orange zest. Mix together until just combined. Add the flour mixture and mix until the dough just comes together. Fold in the chopped almonds until evenly combined.Generously dust a clean work surface with flour. Remove the dough from the bowl. Lightly dust your hands with flour as well so the dough doesn't stick to your hands. Gently roll the dough into a log that is 13 inches long. Transfer the dough to the parchment lined baking sheet and press the log flat on the top until it is 13 inches long by 3 inches wide. Use a pastry brush to brush off any excess flour from the dough. Bake for 25 minutes or until golden brown all over. Remove from the oven and let cool for 10 minutes.Transfer the biscotti to a cutting board and cut on a diagonal into 12 pieces, about 1-inch thick. Place the cut biscotti back down on the lined baking sheet and bake for 8 minutes or until a deeper golden brown, especially around the edges. Flip the biscotti and bake another 8 minutes or until the second side is golden brown. Remove from oven to a cooling rack and let the cookies cool completely. Store in an airtight container, with parchment between any cookies you stack, at room temperature for at least 1 week.