http://smittenkitchen.com/blog/2008/07/chocolate-hazelnut-biscotti/

I did not get the incredibly wet dough that Deb did, but I did have to elongate the cooking time to 20 min for the first bake, in order to cut them. It still wasn’t enough. I took out the espresso powder and replaced with a teaspoon more of coco and 2t more of flour. They were not as dry as usual, even with a 20 min second bake time.