Nice little recipe. A few tips: reconstitute any dried fruit. Always watch what you’re baking. Relying on timed amount isn’t always consistent in different ovens! Coffee convection ovens bake more evenly. I always second bake on a wire rack on a cookie sheet putting biscotti sideways if desired. This recipe is crumbly so use a good serrated knife to cut. I used almond flavoring and chocolate chips and reconstituted cherries. You can do this with hot water, orange juice, and or a splash of grand mariner. Biscotti is a dunking pastry, so make some good espresso to go with it and you won’t break any teeth!!! Very tasty!

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