I’ve tried several recipes, seeking a very crisp biscotti that doesn’t crumble when dipped in my coffee. I tweaked this recipe a bit and very pleased with the results. Changes: (1) I use only 1cup of almonds, roughly chopping half. My dough fell apart when I used 1 1/2 cups as called for in the recipe. (2) I have added 1/2 cup chopped dried cranberries. Also another variation I tried was 1/4 cup chopped dried cherries and 1/4 cup chocolate chips. Turned out really well. (3) I made three logs because I don’t desire such a large cookie. (4) I brushed the tops of the logs with a beaten egg. This gives a nice sheen to the tops. (5)I extended the first baking time to 28 minutes. (6) For the second baking, I baked 20 minutes at 300*, turned the cookies over and baked an additional 20 minutes. Equaling 40 total minutes for the second bake. This toast the almonds perfectly and makes the right consistency for coffee dipping.

Easy recipe. Excellent results.

Delicious! I left out almond extract and almonds and used walnuts and dried cranberries.Yummy!

Amazing I added cranberries and used shaved almonds instead 😋

Super easy recipe turned out great

They turn out pretty pale and the second bake took much longer than expected, but I covered them in chocolate and they were delicious

Super easy and delicious. I added sweetened cranberries to half of the recipe to give it a more Christmas look and feel.