Divide the dough into six, roll into sausage shapes about 3cm (1 in) in diameter and place, at least 6cm (2½in) apart, on baking parchment on baking trays. Wetting your hands when rolling these out helps to prevent the dough sticking. Lightly flatten the ‘sausages’ and
Drop the temperature of the oven to 140°C/275°F/Gas 1. With a serrated knife, cut the biscotti on an angle into 5mm (⅕in) slices and lay these on the baking trays. Return them to the oven and cook for 12 minutes, then turn the biscotti over and cook until they are a pale golden colour (10-15 minutes). When ready, remove from the oven and cool on cake racks. Store in airtight jars.
© 1997 Peter Gordon. All rights reserved.