Finally made a batch (and over cooked it, 
). I used some almond milk and it tasted as best as burnt and poorly made biscotti could, 
(seriously, it would have been a lot better if I waited til I felt better, I was very very dizzy. But I had the counter cleared and I just had to, HAH!).
In hindsight, I should have buttered, oiled, watered the knife and cut it all to shape so there’d be more of a crust around the pieces. Oh well, I was lazy.
All in all, it is absolutely doable.
what I learned from this. The first bake needs to be 325° for 15 to 21 minutes (until the edges brown). The second bake needs to be 275° or 300° for about ten to fifteen minutes (mixing around about every five minutes).
I was just thinking, it might create a better crunch (cereal texture) if some oil/butter/egg white was brushed on it, 
. (something to try the next time).