My family loves biscotti and I am already thinking about making it for holiday gifts. I have tried a lot of recipes and by following the baking directions the biscotti always ends up firm, but not hard enough. I would like it to hold up to being dunked and not make a mess at the bottom of my coffee cup. Also, to be able to be packaged without breaking. Of course, I don't want to break a tooth either ;-) Does anyone have experience baking biscotti? If I bake them longer at low heat will they get harder or do I need to change the ratio of flour/fat? Any suggestions would be greatly appreciated.