Dividing dough in half, create two logs about 1/2 inch thick and as wide as you will want your biscotti length to be cut into. Bake for about 20-25 minutes until the top is hardened and edges browning. Reduce temperature to 325 and slice the logs into biscotti desired lengths. Put back in oven and bake for about 10 minutes to harden up.
Melt chocolate and drizzle, garnishing with crushed candy canes. Enjoy!
Writer Aiyana Edmund and photographer Kaitlyn Ferris are North Fork natives who together explore and adore Long Island’s sights, smells and sounds, usually found at golden hour. They bring an appreciation of local and homegrown ingredients to their recipes and are inspired by the simple things in life, like manual focus and windowsill grown herbs. See more of their recipes at savorysenses.com.
