To make the biscotti- Sift dry ingredients into a bowl. Make a well in the center and mix in wet ingredients, stir to combine, then knead for 2 min. Form the dough into flat log, and bake 35 min at 350F. Remove this flat log of biscotti and allow to cool, then cut and re-bake the slices for 8 min per side, for a total of 16 minutes.
To make the port reduction- place sugar and port in a small saucepan and dissolve sugar by bringing to a simmer and whisking. Check consistency by placing a droplet on a plate and then tilting the plate. Cool down or thicken further by reducing over medium heat until the reduction is thick and syrupy to your liking.
To make the mascarpone cream- Place mascarpone, scraped seeds from the vanilla bean pod, and sugar into a small bowl and mix to combine. Add the cream to lighten the mixture, adding just enough to make it soft and pliable for spreading or piping.
To make the strawberry bruschetta- Quarter the strawberries and finely slice the mint and place into a small mixing bowl. Add the sugar and lemon juice and toss to combine.
To assemble- The mascarpone can be piped onto the biscotti using a piping bag or ziplock bag, or can be spread on with a butter knife, top the biscotti with the strawberry bruschetta and arrange in rows on a plate or platter. Drizzle the port reduction over the top.