Biscotti is twice baked cookies normally eaten as a tea time snack. It goes great with coffee or tea. My kids actually eat them plain.

The version I made is with honey and smeared a layer of melted chocolate on one side for extra sweetness for the kids. Without chocolate tastes great too.
Preparation Time: 15 minutes 
Bake Time: 25 minutes + 20 minutes 
Makes : 14 Biscotti’s
All purpose flour: 1 1/4 cups
Whole wheat flour: 1 1/4 cups 
Baking Powder: 1 1/2 tsp 
Salt : 1/2 tsp 
Sugar : 1/2 cup 
Honey : 2 tbsp 
Eggs : 2 large (or) Applesauce: 1/2 cup
Olive oil: 1/4 cup 
Lemon zest : 1 lemon (about 1 tsp)
Lemon juice : 1 tbsp 
Vanilla extract: 1 tsp 
For chocolate :
Semi sweet Chocolate chips/chunks: 1/4 cup

Preheat oven to 350 degrees F.

In a medium bowl, mix together the all-purpose and whole-wheat flours, the baking powder and salt. 

In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract till they are smooth. In batches add the dry ingredients until the mixture forms a dough. 

Transfer the dough to a floured surface and knead well. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Take it out and cool for 15 minutes. 

With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the biscotti over and bake for another 10 minutes. 

Melt the chocolate in the microwave for 4 minutes, let it cool for 2 minutes and apply a thick layer over the biscotti. 

You can store these for 2 weeks.