Heat oven to 350 degrees F. Place almonds in a single layer on a rimmed baking sheet. Bake 10 to 15 minutes, stirring once, until almonds are toasted. Let cool slightly, then roughly chop.

In a large bowl, sift or whisk together flour, baking powder, baking soda and salt. In a separate large bowl or bowl of a stand mixer, combine eggs, oil, honey, sugar, vanilla and orange zest. Add dry ingredients to wet ingredients; stir until well combined. Stir in chopped almonds. Cover and chill dough for at least 2 hours.

Line 2 baking sheets with parchment paper. Heat oven to 350 degrees F.

When dough is fully chilled, divide in half. Using wet hands, shape both halves into 15-by-2-inch logs on one parchment paper-lined baking sheet, at least three inches apart (they will spread quite a bit). Brush tops and sides lightly with egg wash.

Bake 20 minutes until lightly golden and set. Cool 15 minutes on baking sheet.

Reduce oven temperature to 325 degrees F. Using a sharp knife, carefully slice logs crosswise into 3/4-inch slices. Place slices cut-side down on the prepared baking sheets. Bake 15 to 20 more minutes until cookies are deep golden brown and crisp, turning biscotti once and rotating baking sheets halfway through. Let biscotti cool 5 minutes on baking sheets, then transfer to a cool rack to cool completely.

Line baking sheets with clean parchment paper. Melt chocolate chips in microwave until smooth. Dip one end of each biscotti into chocolate, then transfer to baking sheets. Sprinkle lightly with sea salt. Chill biscotti in fridge 15 minutes until chocolate is hardened.