Cracking biscotti isn't an unusual occurrence; it happens with recipes that produce a drier dough. We don't typically mind small cracks (they can always be covered up with drizzled chocolate!), but if it's something that's bothering the baker, he or she can try adding 1-2 tablespoons of milk to the dough. It will be a bit trickier to shape initially, but it should solve the cracking problem. Happy baking! Kye@KAF

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