As classic as they are simple to make.
, chopping almonds produces a mix of chunks, shards, and fine, mealy bits, adding variable flavor and texture to the dough. Again, whole almonds are perfect for the occasion, but blanched will do the trick, and create a more delicate flavor and appearance overall.
When the dough comes together, I scrape it onto a lightly floured surface and shape it into a rough log, short enough to be easily transferred to a baking sheet. The dimensions here aren't essential to follow—biscotti can be formed to just about any size—but the size and shape will affect baking time and yield. If you prefer mini biscotti, try making two logs instead. If you want longer, thinner pieces, try a shorter, wider log. In either case, throw the suggested timetable from my recipe out the window, and use visual cues to guide you instead.
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