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Shaping and Cooking Biscotti
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The technique illustrated above is used when making Biscotti di Prato.
Scrape the dough out onto a floured work surface. Roll the dough into a log; it should be just well enough coated with flour to keep it from sticking to the work surface.
Quickly transfer the log onto the sheet pan, being careful not to stretch it. The log can also be divided into smaller logs; space them evenly across the pan. Press gently to flatten and bake until golden. Let cool.
When the biscotti are cool enough to handle, place one piece on a cutting board and slice on a diagonal, 2 centimeters (ΒΎ inch) thick.
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