Set an oven rack to the middle shelf and preheat oven to 350.
Line a cookie sheet with parchment.
In a large mixing bowl, whisk together, flour, salt, and baking powder.
In a medium bowl or large measuring cup, whisk eggs and then whisk in oil, herbs, and honey.
Add the egg mixture into the flour mixture and mix with a rubber spatula.
With floured hands, transfer the dough to a floured work-surface.
Roll into a log about 12 inches long and 4 inches wide (it will be flat).
Place the log on the cookie sheet and bake for about 20 minutes, until the dough is firm to the touch and lightly golden in color.
Cool the log on a rack and lower the oven temperature to 325.
With a serrated knife, cut the log into 1/4 inch wide cookies (slice straight across for shorter biscotti or at a 45 degree angle for longer biscotti.
Place the sliced biscotti cut-side down onto the cookie sheet and bake for an additional 15-20 minutes, or until dry and golden.
Cool on racks and serve immediately, or when fully cool, store in an air-tight cookie tin for several days.