I've made lots of biscotti but nothing like this. The dough was practically liquid so no way to shape it into a log. Waste of time and money.
After some required modifications, I would rate this a five as evidence by my having eaten half of them in one day! The is alot of liquid for the flour so I had to add 1 1/4 cups more flour to give it some shape. I shaped it into two logs and baked it for 20 minutes (being in Colorado I have to do this) but added on an additional 6 minutes when it started to brown lightly on the sides. Next time I will bake it for 30 minutes because the olive oil keeps it very, very moist. To compensate, I baked the slices for 7-10 minutes each side at 350. They still didn't look "right" but I again think it was because oil was used instead of butter. I will also decrease the pepper to 3/4 teaspoons due to the lingering aftertaste. I had been looking for such a recipe and LOVE this one. It is definitively worth it.