“5 Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Sprinkle with confectioners' sugar. 6 Bake 30-35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes. 7 Transfer to cutting board and cut diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake again for about 10 minutes, or until crisp. Cool on a rack. Optional: Once cool, dip one end in melted chocolate and sprinkle with finely crushed peppermint. Let firm up on cooling rack.”