Step 3 — Biscotti means baked again: Lay the biscotti slices flat on a sheet pan and bake for 8-10 minutes on one side. Then turn them over carefully. Don’t burn your fingers and don’t allow cookies to break apart! Bake on the flip side for 6-8 minutes. (You are literally toasting the cookies to give them more flavor and make them harder.) Remove from the oven and allow to cool completely before handling or storing.
Step 4 — Optional chocolate dip: If desired, melt a cup or two of white or semisweet chocolate chips. Dip the top edges of the cooled biscotti slices into the warm chocolate and set on wax paper. (Or dip half the cookie into the chocolate — your call.) Serve after chocolate has hardened. (For tips on melting chocolate, see Clare’s Magnificent Melt-in-Your-Mouth Mocha Brownies recipe on page 342.)
How to Toast Nuts: Spread nuts in a single later on a cookie sheet and bake in a preheated 350° F for 8-10 minutes. Stir once or twice during toasting to prevent scorching.