Biscotti are a crisp Italian cookie, perfect to dunk into your morning coffee. You can bake these well in advance of Yom Tov; they freeze perfectly.
Preheat oven to 325ºF (170°C). Line a cookie sheet with Gefen Parchment Paper.
Combine eggs, oil, honey and vanilla in a large bowl. Beat well using a whisk or large fork until light and fluffy.
Add almond flour, cinnamon, baking soda, and salt. Stir with large spoon or by hand until well combined.
Add chopped pecans and dried fruit and mix by hand until well distributed. (Dough should be slightly sticky. If dough is too sticky to handle, add some more almond flour.)
Gather dough into a ball. Cut in half. Wet hands and shape each half of dough into a rectangular log approximately 10 inches (25.5 centimeters) long, three inches (seven and a half centimeters) wide and one inch (two and a half centimeters) high. Transfer to parchment-lined cookie sheet.
Bake for 30 minutes or until golden and slightly firm. Remove from oven and cool completely.
Transfer logs to cutting board. With a sharp knife, cut 1/3-inch diagonal slices. Return slices to baking sheet in a single layer, cut-side up, close together.
Preheat oven to 200°F (93°C). Place biscotti slices back into the oven. Bake for two to three hours or until biscotti are completely dry and crisp throughout.
Store at room temperature in an airtight container for up to two weeks. For extended storage, store in the refrigerator or freezer.