Biscotti are often used to dunk in coffee or tea, so their extra-hardness makes sense. However, if you're one of those people who likes to eat a cookie without breaking her teeth, or who doesn't care for the sodden, lumpy mess a dunked cookie can turn into, these are the cookies to make. Both recipes are from Dorie Greenspan's Baking at Home. The plain almond biscotti--which are anything but "plain"--have a strong almond flavor from both sliced almonds and almond extract. The recipe also calls for cornmeal, which adds flavor and texture. The chocolate biscotti feature unsweetened cocoa, chopped bittersweet chocolate, and chopped blanched almonds. Like all biscotti, the cookies are baked as logs for 15-20 min., allowed to cool, and then sliced and baked for 10-20 min. more. The second baking toasts the cookies on all sides, but they aren't rocklike--certainly if you want them harder, leave them in the oven a bit longer.