Heather, just stick to it. You'll get it. They're very "tender" when you take them out of the oven, so when you cut them, do it very gingerly. Make sure to let them cool for at least 10 minutes before cutting them. Also, as Casey said, cut them on the diagonal, concentrating on making 80 small biscotti. Alternatively, you could make 40 larger ones, but then each would be two points. My old recipe for biscotti called for turning the cookies OVER when you put them back in the oven for the second baking; that way, they get more consistent baking on both sides. This might help with the crumbling.
Casey's right; they're about half the size of Starbuck's biscotti (but twice as delicious!). Keep at it.
Bevvy
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