Hi, I would like to produce a very good biscotti. I have tried like 5 or 6 recipes but they do not soak up coffee like store bought biscotti. What is wrong? Is it the type of flour? They just don't seem to soak up the coffee...I am wondering what is the reason, do they need ground up almonds, or is there a process that effects the dough to make it more porous? I have bought these https://www.walmart.com/ip/La-Dolce-V... and they do soak up coffee but at that price well it is a bit of a killer. Or Nonni's which also soak up, but imagine 8 cookies to a box, it is ridiculous. I even have Biscotti pans to bake the logs in. So I am pretty serious about this.