When Tony Fortuna, the owner of Lenox, one of my favorite restaurants in New York City, gave me this recipe for his biscotti, I stopped making any other almond biscotti and started making these in double batches--twice a week. They are perfect--crunchy but not rock solid, dippable, dunkable and eminently munchable, as good with breakfast café au lait as with late-night herbal tea. They're great with ice cream, fruit salad, mousses and puddings too. Mille grazie, Tony.