Biscotti Blues

I love making biscotti: the steps are relatively easy, the biscotti keep forever, and the effort:impressiveness ration is really high. "Have a homemade biscotti" always elicits rounds of "(gasp!) you made this? Wow!" And it's really no harder than baking a cake or a few batches of cookies. Biscotti also don't require butter, a big chunk of money in most baked goods. As usual, I have people to thank for this creation. KK's mom and dad, for supplying me with bags and bags of almonds from their family's farm. These are some of the best almonds around (except for the $20/lb Spanish Marcona almonds. Sorry, those are gooood). Almost everyone who tasted these mentioned how crispy the almonds were.

Unfortunately, I can't post a recipe for this biscotti. I think I'm doing something wrong or need to find a new recipe. Any suggestions? I followed a recipe on epicurious.com for almond chocolate biscotti. When I was done mixing the dough, it was way too soft to roll into logs. Some other recipes suggest freezing the dough to make it more shapeable. I think I'll try that next time. This biscotti was tasty, but I added a lot of flour to the original recipe in order to make it work. For future reference, the logs of dough to the right are probably too dense. The biscotti took a lot longer to bake than the recipe suggested.

What are biscotti? Basically flour, water, egg, sugar, and a few flavoring ingredients or crunchy additives. You roll out logs, flatten them a bit, bake, cool, cut, and then bake again until they're completely dry. These were great for dunking in coffee, but I definitely need to give the whole project another shot.