These are EXCELLENT! However they are not the extra tough-crisp biscotti, but instead have a very nice firm cookie texture.
NOTE: If you follow the recipe below yours will be a pretty medium-golden color. I added an extra teaspoon of Vietnamese Cinnamon to those in the picture at the request of the cinnamon-lover I was making them for. (Personally I prefer the recipe just as written!)
I've made these many times to rave reviews, they make a very nice gift. I always include them in my Christmas Cookie Baskets.
This time I dipped the bottoms in melted chocolate; some in White Chocolate, and some in Semi-Sweet Chocolate, and allowed the chocolate to cool and harden (chocolate-side-down) on silicone baking liners. But they are absolutely delicious plain without the chocolate, too.
If you make them I hope you enjoy them as much as my family and friends do.