Staying up to make biscotti. Because why the heck not? It's not like I need sleep or anything (the entry may state 9:11 GMT, but here it's 11:11).... Anyway, I made a double batch and it just baked it's first round (25 minutes). Now it's cooling on the counter (for at least 15 minutes), waiting to be sliced and baked again (for another 5 - 10 again on each side). It sure flattened out on me this time -- the batter must have had too much moisture. I was in a sloppy and reckless mood when mixing it up tonight, and didn't feel like taking too much care and being precise. Guess I keep forgetting that one can't really get by with that too often in baking. Cooking? Yes. Baking, no....