I think the only thing easier than making biscotti is to scoop ice cream out of a tub. Whose recipe are you using?
I have found a couple of things when making these cookies:
First, don't overmix the dough (I'm assuming you are doing it in a food mixer) because the sugar mixed with the eggs goes a bit liquidy and tends to make the dough a bit loose and difficult to work with.
Second, don't cut the cookies too thin. If you do, they crisp up too fast on the second baking and you end up with a tooth breaker of a cookie. You want them about 3/4" thick.
You can control the degree of hardness of the final product by how long you bake it for the second time. This is by trial and error but try it at the recommended timefirst. If they come out too hard reduce the bake time next time and conversely, if they come out too soft, keep them in longer. Keep in mind though that when you take them out of the oven they will be soft and you need to let them cool to get a sense of their true hardness.
My wife doesn't like nuts so instead of whole almonds, I use 1 tsp of almond essence instead.