Terrific! OK, so I did make a few changes, but life is an adventure! I had 4 leftover egg yolks, so I halved the recipe and upped the lemon extract to 2 tsp even with the smaller batch. No orange extract in the house, so used 2 tsp of Triple Sec and the zest of one orange. To keep the batter the consistency of toothpaste I cut the flour back to 3/4 cup plus 2 tablespoons. I chilled the dough for 1 hour and it was lovely to handle using 2 teaspoons, forming small rough lumps to drop onto the cookie sheet. They spread nicely no matter how bad the lumps look (see pic). Definitely a keeper.
One small change - I didn't add the extra egg white, but added a tablespoon of orange liqueur for added flavor. After the second bake, leave the biscotti on the cookie sheets to cool - it allows them to dry that little extra to give a lovely crunch. My new favorite!
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