Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Whisk together dry ingredients in a large mixing bowl and set aside.

In the bowl of a stand mixer, fit with the paddle attachement, beat the oil, sugar and honey together until combined. Add the eggs, one at a time, mixing well after each. Add the zest, juices and flavorings, mixing well.

In batches, add the dry ingredients to the wet and mix until fully incorporated. Stir in slivered almonds.

With wet hands, transfer the dough to the baking sheet and shape into a 13" x 3" loaf. Smooth with your hands.

Bake the loaf for 30 - 35 minutes until the top has started to brown. Remove from the oven and let cool for 5 minutes, or until it's cool enough to handle. Cut the cookies into slices using a very sharp serrated knife. Arrange the slices on the baking sheet, cut sides up, and bake for 15 minutes longer, flipping them over after 10 minutes.

Cool for 5 minutes on the pan, then transfer to a wire rack and cool completely.