I have made other biscotti before, so I was used to the sticky dough--just used a spoon to shape it and I didn't really touch it at all. I can really only rate the texture and general flavor, as I did add some coarsely chopped toasted almonds (in place of the pistachios, which I didn't have on hand) and a handful of toasted coconut flakes (I try to use up leftover baking ingredients when I make biscotti...including, at times, leftover Easter candy or other things my kids get but forget about...)--but as such, I thought the biscotti tasted great. Olive oil is perfectly fine--you need to use olive oil that is processed for cooking, not for salad use--it has all the olive oil properties but the olive flavor is gone (or drastically reduced). I use it in all my baking, there is no olive flavor. The biscotti came out perfectly. I cut them just a couple of minutes after removing from the oven, using a straight-edged knife and a simple rock-across-the-top and then firm downward push. None broke. (Too bad at least ONE didn't break...) ;)
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I have made other biscotti before, so I was used to the sticky dough--just used a spoon to...