pecan and sunflower seed biscotti

i'm not sure exactly what to call these. they're kind of like biscotti, but not as sweet, and not quite the same texture. they'd be a great dessert crumbled over vanilla ice cream, but they're also good in milk with your cereal, or plain as an afternoon snack. mine came out more like granola bars, but we'll go with biscotti, since they were adapted from 101 cookbook's nut and seed biscotti recipe.
pecan and sunflower seed biscotti makes about 20 cookies, although mine were crumbly, so it was more like 15 nicely shaped cookies plus lots of misshapen bits and crumbs. still delicious!
*1 1/3 cups whole wheat flour
*1 1/3 cup pecan pieces
*2/3 cup sunflower seeds
*1/2 teaspoon salt
*2 eggs
*2/3 cup honey
*1/4 cup olive oil
1. Preheat oven to 300 degrees F. Grease a bread pan with butter or oil (the original recipe said to line with parchment paper as well, but i didn't have any and it worked fine, although it was a little hard to get the dough out of the pan after baking).
2. Combine flour, nuts, seeds, and salt in a bowl. stir.
3. Whisk together eggs and honey in another bowl. add to dry ingredients and mix well.
4. Put dough in pan and press down with your fingers until its nice and compact. bake for about 45 minutes.
5. remove loaf from pan (you'll need to run your knife around the edges of the loaf) and cut into thin slices. place slices on a baking sheet and brush with about half of the oil.
6. bake at 425 degrees F for 3-4 minutes. remove from oven, flip each slice, brush with the rest of the oil, and bake for 5 more minutes, or until crisp.
-Lola