Hi Amy, you've got lots of (great!) questions that we'd love to help answer, so we'll try to tease them out to ensure you can make the best biscotti. 1. The most common reason why biscotti is crumbly is because too much flour is added to the dough, or the wrong kind of flour is used. Be sure you either measure your flour using a scale, or fluff and sprinkle it gently into your measuring cup like this. If you're not already doing so, we also encourage you to use flour with a higher protein content like King Arthur Flour All-Purpose Flour. Other brands tend to be too soft and create a crumbly final product. 2. The flour doesn't need to be sifted. (It's triple sifted at the mill before it's packaged.) 3. PJ provided some clarification on what she meant by "opposite edge:" "Rather than position your knife directly on top of the biscotti (left end, right end, center, wherever) and slicing straight down — start at the rounded edge of the biscotti (the one farthest from you and your knife), slice across and through the middle, and end at the other edge (closest to you)." This slicing motion should help prevent crumbling. 4. It sounds like you're baking the biscotti correctly if you're also slicing them between the first and second bake. Lastly, if you have more questions, please call our Baker's Hotline (855-371-BAKE). We can help! Kye@KAF

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