Roll your dough into logs on a surface that you've lightly covered in powdered sugar. If you roll the dough in flour, the biscotti will lose some sweetness.

Bake the logs at 350°F for 15 minutes, just until firm to the touch. Allow the logs to cool and then using a serrated knife, slice them into ½-inch slices on the diagonal.

Turn your oven down to 300°F and bake them again for 10 to 15 minutes, until they're dry and lightly toasted, but don't let them burn.

If you don't have the time to do both baking processes in the same day, the half-baked logs can be wrapped and stored in the refrigerator for up to three days. Then just slice and bake them.