Namely, the batter is like tar and it sticks to everything, including me. It's disgusting to work with. Yes, I do have some touch/texture issues, why do you ask?
So I'm throwing myself on your collective knowledge. Do any of you have a Chocolate Biscotti recipe that you've used where this does NOT happen? Can you hook me up? *begs and pleads mightily*
ETA: So, I searched online and found a few recipes with some butter in them (mine has NO butter, which is part of why it's so sticky). But the most useful information I found was from someone (with a recipe listed) whose secret is to put parchment paper down on the backing trays and dump the dough right onto that, then minimally shape. I.e., do NOT attempt to form "loaves" with your bare hands and then transfer to the baking pans.
So I'm going to try that-- and a friend uses that technique, and mentions getting your hands wet before hand, which she says helps. Wish me luck!