I'm fairly experienced at making biscotti. I carefully been up the recipe and discovered that the dough was very moist, like cookie dough. I then checked it's for portions against other biscotti recipes and realized that there is about half as much flour as would be expected. I added quite a bit of flour,perhaps a cup, and was then able to make the biscotti. Doesn't Eating Well check these recipes? This could well have been a disaster for a less experienced cook.
Authentic biscotti are low in fat and easy to make. To achieve the characteristic crisp texture, they are “twice-cooked,” first as a log, then again as slices. These fragrant spiced biscotti are excellent dipped in a steaming cup of tea or coffee.