I like my biscotti very, very crunchy, so I use 3 egg whites and no butter. The cookies will keep upto a month in an airtight container, which makes them ideal for a holiday gift. Now for some possible adjustments (because everyone has a preference): for slightly less crunchy biscotti, use 2 eggs instead of 3 egg whites. For a more cookie-like texture, use 2 eggs and 4 Tbsp. butter. For cakier biscotti, use 2 eggs and 2 egg yolks, an extra 1/4 cup of flour, and 1/2 a teaspoon of baking soda.

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