Prepare a large baking sheet (or 2 smaller ones) with parchment paper. Lightly flour your hands and divide the dough in half. If you have a kitchen scale, each half should be approximately 387g. Place the dough on the parchment paper and use your hands to shape into 2 logs (see images in the blog post). My logs are approximately 10x20cm and 1.5 cm thick (3"x11" and ⅝" thick). If you want thicker biscotti, make the logs slightly taller height-wise and shorter length-wise. If you want shorter pieces, make the logs longer and more narrow. Changing the shape may affect the baking time slightly.
Bake at 350ºF for 28-30 minutes, until dry to the touch. Remove the baking sheet(s) from the oven and allow the logs to cool for 20-25 minutes. Reduce the oven temperature to 285ºF. It is important to let the logs cool, but not too much, before cutting. They can crumble if too hot, and also if too cool.
Gently transfer 1 log to a cutting board if preferred. Use a large, sharp, serrated knife to cut the biscotti log into 1.5cm width slices (⅝"). I like to cut parallel to the short side, down the log. For longer biscotti, you can also cut diagonally. To cut, gently saw through the log. If I reach a stubborn almond, I will sometimes slice right through. You'll get the hang of it. Don't worry, some breakage if normal. You should get approximately 24-30 biscotti total, depending on thickness and slicing direction.
Place the biscotti slices, cut side down, back on the parchment lined baking sheet. Repeat with the other log. Bake at 285ºF for 15-20 minutes, until the top feels dry to the touch. Then flip all of the biscotti pieces so the bottom side is now on the top. Bake for another 15-20 minutes until dry to the touch. They will be crisp and slightly golden. The biscotti will also dry out more as they cool.
Allow the biscotti to cool on the baking sheet until you are able to handle them, then transfer to a wire rack to cool completely, about 2 hours.