Gotcha. Not a Greek bakery within 50 miles of where I live. I’m curious to compare the recipes to any biscotti I’ve made in the past - might get some ideas.
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Mazapán is a Mexican peanut confection with a different texture and flavor than marzipan.
It’s quite possible you would not like one if you don’t like the other, but they don’t taste similar. 
Noted. BG’s recipe included marzipan. I’ll check out the Mexican recipe
I’m really hoping to learn of someone’s tried and true biscotti recipe. There has to be one out there, 
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These are fun! I love mazapan! I may try these out - thanks!
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You’re welcome. I love mazapán, too!
Mazapán could be substituted for marzipan as a test, I suppose. I might try that.
On second thoughts, I might be more inclined to substitute gianduja for marzipan, as I’ve never had mazapán, but love gianduja.
Very different confections, for sure.
Mazapán is very sweet, with a powdery texture. It’s made from finely ground peanuts and icing sugar, and contains more sugar than almond marzipan.
I think, knowing some of your other tastes, Barney, would not like Mazapán too much.
It’s been a few years since I’ve made Biscotti - I’ll see if I can track down the recipe I use . . .
But having made many in the past - I found that two things caused my biscotti to not cut well
- too many add-ins to dough ratio, there has to be something to hold them together
- too long of a first bake causing them to dry out too much, the drying part should happen more in the second bake
If you like the taste of the ones you’ve made in the past but they crumble, those are two things to consider.
Happy Baking! My holiday baking has started already - I may have to add biscotti to the list of cookies this year (I love a simple almond and fennel seed/anise). I think I have some Vin Santo around too - one of my favorite pairings.
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You’re right @Phoenikia, I would not like it, so I’ll skip it.
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