In a bowl, add the butter, honey, eggs, and vanilla, and beat until well blended.
In a separate bowl, add all the dry ingredients and mix until well blended.
Add the dry mixture to the wet mixture and mix again until well blended.
Mold the mixture into two balls of dough. Place each ball of dough on oiled, buttered, or lightly stick-free cookie sheet. Shape each ball of dough into a low, flat log. It will expand and rise somewhat, so account for a small amount of growth. Pack down the dough to remove air pockets. Alternatively, you can pack the dough in a tart pan with the dimensions you want your biscotti to have when finished.
Bake the logs for about 20 minutes, or until lightly browned and cake-like. Take the logs out of the oven and reduce the temperature to 275 degrees F.
Cool the logs for about 10 minutes and then slice each log into thin strips about 1/2 inch in thickness. Place the slices on their side on the cookie sheet, and then bake for about 15 minutes, or until they are fully crisped.