In a large mixing bowl, mix together first 6 ingredients (through zest); set aside. In the bowl of an electric mixer, beat egg whites on high speed until soft peaks form. Add honey and extracts; mix well. Fold the egg white mixture into the almond flour mixture; mix well until mixture resembles wet sand. Turn the mixture out onto a parchment-covered work surface; pat batter into a rectangle about ¾" thick and roughly the size of a sheet of paper. Cut into bricks about 2 ¼" x ¾" x ¾". Using clean hands, neaten edges; toss bricks in confectioners' sugar until well coated; place 1" apart on 2 large parchment-lined baking sheets. Bake pans one at a time in a preheated 325° oven until cookies begin to crack and are light golden-brown on the edges and bottom (12-14 min.), rotating pan halfway through. Cool cookies on pan for 30 min.; transfer to a wire rack to cool completely. Dust with more confectioners' sugar. Store in an airtight container at room temperature for up to 1 week.