Once I found this recipe, I haven't even bothered looking for another biscotti recipe. It's the perfect base for any adaptations. I wrote about my adaptation on my blog: confessionsofabrighteyedbaker.com, but these are the basics: I use 2 tsp of almond extract rather than the vanilla extract and skip the cinnamon so as to concentrate on the almond flavor. I either use 1 cup of slivered almonds or leave out the nuts altogether. I also prefer crispier biscotti than the original recipe makes, so I recommend doing the second bake for 10 minutes on each side. Once the biscotti have cooled, I pour melted dark chocolate on top (about 1 cup), and sprinkle slivered almonds over the chocolate.