Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.
Heat the honey in a small pot until warmed but not hot.
Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F (180C) oven for 5-8 minutes or until they are golden brown, remove immediately from pan to cool in a clean bowl. Do not leave the nuts on the cookie sheet as they will continue to bake.
In the mixing bowl whisk together the flour and salt, add the toasted nuts, pepper and orange zest. Whisk to combine. With the mixer on low, slowly add the warmed honey, until a compact, slightly tacky dough is formed. If the dough is too sticky add more flour 1 tablespoon at a time.
Move the dough to a floured flat surface and form into 2 logs approximately 11-12 inches (28-31 cm), it helps to wet your hands to form the dough, that way you don’t over flour the dough. Cover the dough with a clean dish towel and let rest for 30 minutes at room temperature.
Move the logs to a parchment paper lined cookie sheet and bake for 20 -25 minutes. Let the logs cool for approximately 5-10 minutes then slice diagonally. Place the slices, cut side up back on the cookie sheet and bake again for about 5-10 minutes or until golden. If you wish halfway through the baking turn the cookies over and continue baking. Move to a wire rack to cool completely. Enjoy!
If you prefer you can use 1 type of nut, although we really enjoy them with a mixture.Once the Papetelli are completely cooled, store them in an airtight container at room temperature. They will keep well for up to two weeks at room temperature.Freeze the completely cooled biscotti in a freezer safe bag or container. They will keep for 2-3 months in the freezer.