Position a rack in the centre of the oven and preheat the oven to 325°F. Line a baking tray with parchment paper.
In a large mixing bowl, add almond flour and use your fingers to break up any clumps. Add the granulated and icing sugar, orange zest and stir until combined.
In a small bowl, beat the egg whites with a hand-held mixer on high speed until they form soft peaks.
With a spatula, gently fold the whites into the almond meal mixture. Add the honey and extracts, and mix well. The dough will be stiff and sticky.
Once combined, roll the dough into balls (~2 tsp. per cookie) and place on the baking sheet. Gently pinch the balls into a diamond shape.
Let the cookies sit, uncovered, for 1 to 2 hours to firm up and dry out a little.
Bake the cookies until their tops have started to crack and they are slightly gold around the edges, about 12 minutes. Transfer the baking sheets to cooling racks and let them cool completely.
Dust the cookies with icing sugar. Store in an airtight container at room temperature for up to 1 week. Enjoy!