I'm so glad I stopped by tonight! I make Cranberry Almond Biscotti every year (if I don't, there's a revolt!), and my dough is generally dryer, I actually end up with a dough that needs kneaded, and roll them into logs, flatten, etc. The most tedious part of my recipe is the flipping of the biscotti - so happy to see the 'stand up' method (one of those "well duh" moments for me lol). Thanks SO much. Oh, and to the poster who inquired about the almond extract - definitely try it - I use both almond and vanilla and the flavor is great! Happy Holidays!

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