Contd.
Halve dough and, with dampened hands, form each half into a roughly 10- (long) by 2-(wide) by 1-i(thick) inch log on lined baking sheet, arranging logs 3 inches apart.
Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.
Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.
Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.
I think you can see that the recipe is simple other than preparing hazelnuts.
I think Mrs. C has two or three left in her Biscotti jar... Sweetned Cafe' Italiano and then me saying "Sono piena come un uovo" ... Buon appetito!