Cream the honey, butter and vanilla together in a bowl. Beat in eggs.
In a separate bowl, stir together the remaining dry ingredients with a fork. Slowly add dry ingredients into the honey-butter mixture to form dough.
Lift dough out of the bowl with floured hands and form a long, flat, rectangular loaf that's about 1/2" tall, 5" long and maybe about a foot long. Lay it on a baking sheet lined with either parchment paper or a silicon baking mat.
Place baking sheet on a rack about 3/4 towards the top of the oven and bake at 325˚ for 35 minutes.
Remove from oven and let cool for about 15-20 minutes then using a serrated knife, gently slice into 1" slices all the way down the length of the loaf. Place slices back onto the baking sheet and bake for an additional 10 minutes on each side.
For the icing, place chocolate chips in a glass bowl and microwave for 30 second increments, stirring in between until chocolate is melted. Add honey, microwave one last time then scrape melted chocolate-honey into a plastic baggy. (I placed the baggy into an empty mug and folded it over the rim of the mug to make it easier to scrape the chocolate in). Cut a tiny hole in the corner of the baggy and then squeeze in a zig-zag motion to form the chocolate icing piping on top of each slice of biscotti. Serve warm or let chocolate harden and then store for later!