Preheat oven to 375 degrees F and layer a large baking tray with parchment paper
In a large mixing bowl (I use my stand mixer and stand mixer bowl for this), combine the dough ingredients using the dough hook on your stand mixer or an electric mixer—add more oat flour and/or milk as needed
Press the dough onto the baking tray at 1 ½ inches thick
Cover the baking tray with foil and bake for 20 minutes
Remove from the oven and, using a paring knife, slice the dough into ½ inch slices
Gently move the slices away from each other so that they are not touching and place back in the oven for 10 more minutes
Remove from the oven and allow to cool for at least 20 minutes
Topping
Set the oven to 350 degrees F and layer a small baking tray with parchment paper
Combine the chopped nuts, layer across the baking tray and bake for 5 - 10 minutes or until toasted
Remove the toasted nuts from the oven and place in a mixing bowl to cool
Add butter and honey to the toasted nuts and combine
Assembling
Slice by slice, dip the top of dough into the melted chocolate and garnish with the nut mixture
Place each biscotti back onto the parchment lined baking tray
Once you're done, place the baking tray in the fridge and allow the biscottis to cool for at least 3 hours—the nuts will set onto the chocolate and biscotti
Storing and serving
Once chilled, stack the biscottis in a tupperware or tightly sealed jar and store in the fridge—they taste best cold
Service with a cup of coffee or tea
Notes
I recommend doubling this recipe because I can almost guarantee you're going to want more than just one batch!