Preheat the oven to maximum.

Whisk eggs and honey until they are foamy and light.

Mix in the oat flour, the baking powder and grated zest of a lemon. At the end fold in walnuts and raisins.

Line with parchment paper a large baking tray. Spoon the dough into two logs, approximately about 5 cm wide and about 30 cm long.

Lower the oven temperature to 180°C (350°F) and bake for about 15 minutes, until golden brown. Remove the tray from the oven, let the biscotti cool down for 5 minutes, then cut the logs into 2 cm thick slices.

Arrange the biscotti cut side down on the tray and bake for 10 minutes, until golden and crisp. You can store the biscotti in an airtight box for many days. After a week they are still fresh and fragrant.