These biscotti are terrific! After all the holiday baking I wanted a SIMPLE cookie. This is a perfect recipe PJ. I have so many biscotti recipes that bake up very dry and crunchy; traditional Italian. I topped the unbaked biscotti log with vanilla sugar for just a bit more vanilla flavor. Also...to help get the sticky dough on the parchment use a large ice cream scoop to line up the dough and then smooth with a wet bench scraper. I was at a demonstration by Nick Malgieri a few years ago and he made it look so easy with this technique. Thanks for the recipe. Glad these biscotti speak to you, Lorraine - I really prefer them to the super-hard Italian version, even though these aren't traditional at all... PJH

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