|Source||Susan Lense (2004)|
Grease large cookie sheet. Roll or pinch dough into 3 long strips extending the length of the pan. Bake at 375° for about 10 to 15 minutes. Watch for brown edges on the strips. Lower heat to approximately 325° to finish baking. Total cooking time varies, but is generally 15 to 20 minutes. Lengthen time if you prefer a dryer cookie. Remove from oven. Immediately cut off brown edges on each strip. Cut julienne style for desired shape. These are not as crisp and dry as commercial biscotti. You can further dry them out in a warm oven.