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10 Using your hands, bring the ingredients
together to form a dough.
13 With your hands, form the dough into 2 log
shapes, each about 8in (20cm) long.
16 With a serrated knife, cut the logs
diagonally into 1^1 ⁄ 2 –2in (3–5cm) thick slices.
19 Cool the biscotti on a wire rack to harden
them and allow any moisture to escape.
11 If the mixture seems too wet to shape
easily, work in a little flour until it is pliable.12 Turn the dough out onto a lightly floured
work surface.14 Place on the lined baking sheet and bake
for 20 minutes in the middle of the oven.17 Put the biscotti on a baking sheet and return
to the oven for 10 minutes to dry even more.TO FREEZE Place the cooled biscotti on baking
sheets and freeze until solid.15 Remove the logs from the oven. Cool
slightly, then transfer to a cutting board.18 Turn the biscotti with a palette knife, and
return to the oven for another 5 minutes.Transfer to freezer bags. STORE Keep unfrozen
in an airtight container for over 1 week.