My break room and a biscotti recipe

My favorite part of working from home is the break room. I make a point to leave my office once in the late morning and again in the afternoon for a proper coffee/tea break. Just 10 minutes or so when I am not looking at a screen. Sometimes it's tea and toast and other times I make a homemade almond milk cappuccino with a cookie. I either sit on the back porch and breath a bit of fresh air or take a few minutes at the kitchen table with the blinds open. Those moments always feel so civilized and peaceful - like a little gift to myself.

As a side note, I made biscotti last week. It tasted good, but was pretty crumbly. The recipe is below and the experience has me motivated to find the perfect recipe. I like a little crunch, but also some chewy to my biscotti. Any recommendations? I'd like to try my hand at it again soon.

Biscotti
Adapted from Emily Luchetti's Four Star Desserts

1 cup macadamia nuts (I used hazelnuts, dried cranberries and dark chocolate chunks)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
6 tablespoons granulated sugar
1 large egg
1/4 teaspoon vanilla extract

Preheat the oven to 350 degrees.

Toast the nuts until light brown, about 10 minutes.

Sift together the flour, baking powder and salt.

In a food processor, coarsely grind half of the nuts with the flour mixture.

Cream the butter and the sugar until light and fluffy. Add the egg and mix until incorporated. Stir in the vanilla and the unground nuts. Add the ground nut mixture.

On a lightly floured board, divide the dough in half. Roll each half into a log 12 inches long. Place the logs on a baking sheet lined with parchment paper. Bake until golden brown in color, about 30 minutes. Let cool.

Decrease the oven temperature to 300 degrees.

Slice the logs at a slight diagonal into 3/4 inch slices. Place them cut side up on the baking sheet. Bake until firm, about 15 minutes.