Preheat the oven to 350 degrees F. In a large bowl, mix together the dry ingredients: all-purpose flour, graham flour, baking powder, cinnamon, baking soda and salt.
In a medium bowl, using a stand-up mixer with the paddle attachment, beat together the softened butter, brown sugar and honey, until light and fluffy, about 3-5 minutes. Add one egg; beat until smooth. And then crack in the second egg, along with the vanilla extract, and beat until completely incorporated.
In two batches, add the dry ingredients to the wet ingredients, combining between additions. Divide the dough in two. Line a baking sheet with parchment paper and shape each half into a 12x3-inch log, being sure to space them a few inches apart - they do spread a bit. Sprinkle the tops with the demerara sugar and transfer the biscotti logs to the oven to bake for 20-25 minutes, until lightly golden brown.
Carefully remove from the oven and transfer the biscotti logs to a cutting board. Turn the oven down to 325 degrees F. When the logs of biscotti are cool enough to handle (they should still be warm), use a serrated knife to cut each log diagonally into 1-inch slices.
Place the slices of biscotti back on the baking sheet and bake for an additional 10 minutes, until they're a bit more dry, crisp and medium golden brown in color. Remove from the oven and cool completely on a wire rack. Biscotti are good for 5 days when kept in an airtight container.
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