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- 1 tablespoon vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 2/3 cup dried tart cherries
- 1/2 cup good quality semisweet or bittersweet chocolate chips or chunks
- 1/2 cup pecans, toasted, chopped
Preheat oven to 350°. Whisk flour, baking soda, and salt in a bowl; set aside.
Using an electric mixer, beat sugar and eggs until pale yellow and thick, about 2 to 3 minutes. Mix in oil and vanilla and almond extracts. With mixer on low speed, beat in flour mixture until just until blended. Stir in cherries, chocolate chips, and pecans.
Divide dough in half; turn out onto a greased baking sheet. Shape each portion into a 10”-long log and flatten each into a 1”-wide strip. Bake until lightly browned, about 25 minutes. Transfer to a wire rack and let cool for 10 minutes. Reduce oven heat to 325°.
Transfer strips to a cutting board. Using a serrated knife, cut each strip diagonally into twenty 1/2”-thick slices. Place slices, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over and bake 10 minutes longer (cookies will be slightly soft in the center but will harden as they cool). Transfer biscotti to wire racks and let cool.
Dark Chocolate and Cherry Cookies
If you&rsquore looking for your next favorite cookie, these dark chocolate and cherry cookies are it.
My friend gave me this recipe and told me that I HAD to make it. She said she had already made it three times.
I love cookies just as much as the next person but I mean, how special could these dark chocolate and cherry cookies be?
They&rsquore just dark chocolate and cherry.
I could buy cherries and dip them in dark chocolate.
I know, I was being stubborn.
I hate baking and I&rsquom not a fan of whipping out all these measuring cups, spoons, bowls, and having to do all that cleanup.
But since she insisted I just try it once, I gave it a shot.
These dark chocolate and cherry cookies are FREAKING PHENOMENAL.
There is just something about dark chocolate and cherries.
The flavor combination is phenomenal.
I was really surprised making these cookies, I thought they would just be like ordinary cookies but omg, they are just truly so out of this world.
I love how soft and tender the center is and the edges are slightly crispy.
The tart cherries stay soft throughout and it&rsquos just such a great burst of flavor to offset the bitterness of the dark chocolate.
Katie Lee Joel’s Dark Chocolate Chunk & Dried Cherry Cookies
The summer before last, a mutual friend brought the lovely Katie Lee Joel and her husband William over for dinner. Much to my delight, she brought a fresh batch of these cookies with her. I adore the contrast of the dark chocolate and the cherries—heaven.
2 1/4 cups unbleached, all-purpose flour
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup dark brown sugar, firmly packed
1 teaspoon pure vanilla extract
8 ounces dark chocolate, coarsely chopped (be sure to use a high-quality chocolate with more than 60% cacao)
1 cup dried cherries (about 6 ounces), coarsely chopped
1 cup pecans, coarsely chopped (optional)
1. Preheat the oven to 375ºF.
2. Sift the flour, baking soda, baking powder and salt together into a bowl.
3. In the bowl of an electric mixer (or in a bowl using a handmixer), beat the butter with the sugars until light and fluffy, about three minutes. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. On low speed, add the flour mixture. With a wooden spoon, fold in the chocolate, cherries and pecans (if you’re using them).
4. Scoop by heaping tablespoonful onto two nonstick or greased cookie sheets. Bake until golden and chewy, about 12 minutes, rotating the sheets after six minutes. Transfer the cookies to a rack to cool and repeat the process with the remaining dough.
- 2 cups all-purpose flour
- 1 cup whole-wheat flour
- ¼ teaspoon salt
- 1 cup sugar
- 3 large eggs
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- ⅔ cup dried tart cherries
- ½ cup semisweet chocolate chips
- Cooking spray
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl stir well with a whisk.
Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
Divide dough in half turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet cool completely on wire rack.
- ½ cup butter, softened
- ¾ cup white sugar
- 3 eggs
- 2 teaspoons almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup chopped candied cherries
- ½ cup mini semi-sweet chocolate chips
- ½ cup chopped white chocolate
Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet flatten each to 3 inch width.
Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.
Delicious! The dough was crumbly but held together under a little pressure! I flipped the biscotti halfway through the baking time and they came out perfectly. I substituted slivered, blanched almonds as unsalted pistachios were not available to me.
Ps. It IS a stiff dough. Just keep working it, as another reviewer said, and itll come together. I was a bit concerned but decided to stick with it. Once on the floured surface and in two balls, the logs are very easy to roll out. I also made sure to keep the cherries more mixed in with the dough so they wouldnt stick out too much and dry out during baking. I wouldnt add more liquid unless you're in a very dry climate.
These were very very good. Everyone who's tried them has loved them. The texture is perfect - not too hard but with a strong crunch. The citrus really comes through! They are unlike any biscotti I've had before. there are a lot of different flavors going on but they work well together. I made exactly as the recipe stated (used steel cut, 5minute oats, since the recipe didnt specify). Much simpler to make than I anticipated. Recipe is a keeper and I'll be making these again soon!
I had great hopes for these biscotti. I had absolutely no problem making the cookies as stated (made no adjustments to the recipe and found the instructions just fine), but I thought the taste was nothing special. I have had MUCH better biscotti. Will not make again.
I've made these many times. I follow the recipe as written and have never had a problem. The dough seems too crumbly at first and too dry, but suddenly it all comes together. I lightly flour my hands to roll out the dough and don't find it too sticky. The only changes I make are doing a rough chop for the nuts and cherries, and instead of using two sheets for the second bake, I keep the cut pieces standing upright and fit them all onto one sheet pan. I saw that trick somewhere once, and always do biscotti this way now. Everyone loves these and I make them year after year.
I made these for Christmas this year. They are healthy and amazingly delicious! For a special treat, I dipped one end in chocolate!
This has been my go-to recipe for Christmas biscotti for years now. My family and friends rave about them and look forward to receiving their tin-ful every year.
I bake these biscotti for a restaurant and everyone loves them. The recipe is altered: no almond extract, dried cranberries for cherries, the orange is juiced after zesting. All dry ingredients are combined then all wet ingredients (& oj) are whisked together. Wet ingredients are stirred (with spoon) into dry until mostly combined, there may be some dry spots. Cranberries and pistachios are worked in by hand. Do not over work the dough. Dough rests for 10 minutes covered then is scaled and divided for even baking. I make two long narrow logs for ladyfinger sized cookies. They bake for 15 - 20 minutes tops in a convection oven and cool for about 10 minutes before slicing, otherwise they harden too much and break during slicing. I get about 36 slices per log. Biscotti slices are baked for about 20 minutes, watch carefully that they do not become overly brown. Once chopped dried apricots were substituted for cranberries and the change was well received.
I tried this recipe and like the previous reviewer was not in the least bit impressed. The dough was way too dry and crumbly. It was was not even worth trying to rescue the dough.
Not terribly impressed. I did sub almonds for the pistachios. Having said that, I am going to make them again and increase the almond extract to 1tsp. Liked the dried cherries. I use either Montmorency or Balaton dried sour cherries. more intense cherry taste. Lastly, going to dip them partially in dark chocolate. They are very elegant and gift appropriate for the holidays..
I've made these a couple of times (with the prior recommendations to increase to 3 eggs and 5 Tbsp oil) to great reviews from my husband and office mates. The dough is a little sticky but wet your hands when you handle it and it will take shape very nicely. I usually leave my biscotti in oven overnight after turn off for required baking time so that they are the perfect dry texture, but that was a mistake this time because it caused the cherries to dry out and become very chewy.
I found this biscotti dry to work with. I did not use unbleached flour and felt that it would have been even drier. I added an egg and this worked. The biscotti was difficult to cut and I have a fine serrated knife. The dried cherries I used I felt were too big for the recipe making it difficult to slice. I did not get nearly the amount of biscotti indicated. All that said, the flavour was good.
Make a double batch, I made it a week ahead of Christmas and it was so delicious I kept sneaking a nibble or offering it to friends for Christmas. Had to make another batch (my batter was a bit dry so I added a little apple cider).
I used 3 eggs instead of 2, as 2 eggs were not enough liquid. I kept all of the other ingredients the same. I now have to make the biscotti practically on a weekly basis as everyone in household is addicted! Best biscotti ever.
these were absolutely phenomenal. yes I agree the dough was very sticky and difficult to work with but don't be dissuaded definitely worth the minor trouble. made exactly to recipe and they were a complete revelation, getting better and better each day,had to wrench the last few from my boyfriend's hand to save for guests. I plan to make these for Christmas gifts. Superlative cookies for coffee or tea and very pretty.
The dough is exceedingly sticky and a bit hard to work with but it's plenty moist enough without monkeying around with the recipe. I used my KitchenAid to mix it most of the way but had to use a stiff spatula to try & incorporate the nuts/cranberries. For me, the recipe made 33. I ommitted the zests and subɽ dried cranberries, which I whirled around in the Cuisinart -- along with the pistachios -- to chop up a bit (if there are big chunks in biscotti it makes it really hard to cut them & keep their shape). We tasted them warm then came back the next day and they were substantially better. I had some leftover dk. chocolate ganache into which I dipped some of these biscotti if you're a chocolate-lover the flavor combo is terrific.
Great recipe. Two modifications Skipped the oatmeal. Added a small amount of milk until the dough came together. Sort of like you would for a pie crust.
Made this recipe as written except made slices 1/2" instead of 1/3" thick. Perfect!
The best biscotti recipe I've ever used. The combination of cherry + pistachio is fantastic, and the recipe created the perfect texture. Unlike the other reviewers, I think there was enough liquid. The dough was crumbly, but it came together and produced a great texture. Also-- no need to chop up the dried cherries, they look and taste great as whole pieces. Great recipe and now my "go-to" for biscotti.
Further to drop cookie consistency review, they did, indeed make very decent drop cookies, which I served to my guests with coffee after a dessert of sorbet after lunch.
I felt uncertain about adding whole cherries to this dough because they are very large items to incorporate into a small loaf. I decided to follow the suggestions of the other reviewers, adding an extra egg and 2 TBS of oil. What I got was a very wet drop cookie batter, completely unworkable as a dough. Adding a little more flour just made it sticky and more would have upset the leveaning balance. I MAY try the recipe as is at another time, but the ingredients are so expensive (I used top quality pistachios and organic cherries, which I chopped per reeviewer suggestions. Have decided to go back to my tried and true biscotti recipe.
I should have read all the reviews befor making this today. I had a feeling the ingredient list was off - as siimply not enough liquid. Dried cherries are expensive - and I wasted a lot because they simply did not incorporate into the dough well enough. After the first baking several fell off and are too puffed and burnt to eat. My second baking is happeing now - I salvaged enough to have at my dinner party, as it crumbled a lot when cutting - but I like the idea of chopping the cherries first - and for sure adding more liquid. I have lots of recipes for biscotti - so not sure I would try this one again. I will say yes though with modification. Love the aroma right now though as they bake. I'll see how my guests like them!
I'm giving this 4 forks to review what I made, ie., the changes in liquid ingredients previous reviewers mentioned. I went with 3 eggs, 5 tbsp. of canola oil. The results were delicious. I loved the orange zest! Will definitely make these again, probably this weekend.
Agree with prior reviews, including kicking myself for not reading these before baking. Added a little milk to the dough to make it more wet and used cranberries instead of cherries. Beautiful colors and quite tasty. Will try other suggestions next time and perhaps it will reach a four fork.
This recipe needs to be revised, and I'm kicking myself for not reading the reviews here before making it. Two eggs and 3 tablespoons of oil is nowhere near enough liquid for the rest of the measurements. It was completely dry, crumbly, and impossible to form. Next time, I would do most of laurecec's modifications: 5T oil, 3 eggs, chop the cherries and pistachios so they incorporate into the dough a bit better. They are very tasty, but the recipe doesn't work well as written!
Preheat oven to 350°F. Coat cookie sheet with baking spray.
Combine all-purpose flour, whole-wheat flour and salt in bowl stir well with whisk. Set aside.
Beat sugar and eggs with mixer at high speed until thick and pale (about 4 minutes). Add oil and vanilla extract, beating until well-blended. Reduce speed to low and beat in flour mixture just until combined. Stir in pistachios, cherries and chocolate.
Divide dough in half and place on prepared cookie sheet. Shape each half into smooth 10-inch-long roll, and flatten to about 1-inch tall. Bake at 350°F for 25 minutes or until lightly browned.
Remove rolls from baking sheet cool 10 minutes on wire rack. Reduce oven temperature to 325°F.
Cut each roll on bias diagonally into about 20 (1/2-inch) slices. Place slices, cut sides down, on same cookie sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Cool completely on wire rack.
I make these every year and they are always a hit. I prepare the hazelnuts the night before using the blanching technique to get the skins off. It's a messy job! I make two batches and it's an all day job! I chop the cherries into smaller pieces and use a bit more orange zest and they are awesome. They are a great gift to have on hand.
I have made these several times, and they are always a hit! That said, they are definitely a time-consuming endeavour: do NOT start to make them at 7 pm, as I did once. First of all, the recipe says "makes about 60", when in actuality it will make about 80 - unless you cut them as large as your forearm. As another reviewer stated, I omit one cup of flour and I still came out with about 80-100 decent sized cookies. Plus, it makes them a little less dense. I do a lot of pre-planning for these: having all ingredients out and measured beforehand hazlenuts toasted, cooled and ground, butter warmed to room temp. And that seems to cut a good deal of time from the actual preparation. Still, they are a lengthy labour of love, but so worth it. Great as gifts, and they last for a while. Lastly, if your oven is not well calibrated, at least make sure that it is clean because any debris cooking on the oven floor will effect the biscotti cooking time/texture.
I have made these many times with success everytime.i gave these to some old italian ladies and they passed with flying colors.i love the taste and the texture.all my friends and family look forward to getting their hands on them.
Fun and easy to make. We did not even bother to dip these, we added mini chocolate chips to the dough and they were perfect. I always chop the cherries down a bit before I add them to the dough. A keeper, I will make this again.
I have not made it "yet" but received some for New Years my sister made & it was absolutely yummy, guess what the men are getting for V Day :)
Whenever I bake something for the first time, I read several recipes in addition to watching its preparation (if available). This recipe was no exception, and yet I felt as if Iɽ missed a step. The end result was good, not great, and, as one reviewer said, required a bit more sugar and an additional egg. Also, I used one cup less flour, added some freshly squeezed orange juice and a few splashes of spiced rum (Frangelico would have enhanced the flavour more, but I was out). If your oven is well-calibrated, you'll do fine with the recommended times/temps. If it isn't: do not leave your kitchen - you'll need to check their progress on the second baking - often! Finally, the texture was good - like those made by professionals, but the flavour lacked.
Amazing! I made this with a friend and we both liked the idea of, instead of the semisweet dip, white chocolate in the batter. It is amazing as is, though.
I made this recipe for a holiday party with friends lsat year, and it was such a hit that I have been asked to make every single time we get together. To mix it up, I made of the recipe the original way, and for the other half I replaced the cherries and hazelnuts with craisins and almonds, and used white chocolate instead of the bittersweet.
I served this at my gourmet dinner party. Everyone loved it! I used almonds instead of hazelnuts, It was moist and crunchy. I would definitly serve this again
Excellent recipe. I made these for the holidays and they were a huge hit. When packaged in glass canisters they made a great casual gift. I made one small change. Instead of the cocoa powder - I melted dark chocolate in a double broiler and drizzeled it on top after cutting. It was just the little bit of extra chocolate it needed
I have made this recipe for the holidays for several years now, at least one year at former recipients' request (read:pleading)! The only time I didn't love them is when I used dried bing cherries (instead of the usual sweetened tart cherries) which were too sweet and large and ended up burning a bit where the cut edge touches the cookie sheet (although no one else seemed to have a problem with them and they ate them right up anyway.) They are a bit more work than non-dipped biscotti, but the cherry hazelnut chocolate combination when dipped in hot coffee to slightly melt the chocolate is fabulous. A hit every time!
Of all the biscotti recipes I've made, I found this one to be the least successful. I found them lacking in taste and texture, there are surely better recipes out there.
Am I the only person who did not enjoy these biscotti? They were easy to make,and behaved beautifully in the baking,slicing, and re-baking. It was their taste that left me wanting!They were lacking a definitive flavor. I am determined to find a really delicious biscotti recipe that I can proudly share with my Italian relatives. Sadly, this one isn't it!
I THOUGHT THESE WERE VERY GOOD AND QUITE EASY TO MAKE. THE DOUGH WAS A BIT CRUMBLY PRIOR TO KNEADING, SO I WET MY HANDS FIRST AND THEN IT CAME TOGETHER NICELY. I SUBSTITUTED ALMONDS FOR HAZELNUTS AND LOVED THE COMBONATION WITH THE CHERRIES. MADE SOME WITHOUT CHOCOLATE, AND THESE SEEMED TO BE PREFERED IN MY HOUSE, BUT THE CHOCOLATE MAKES A NICE PRESENTATION. WILL MAKE THESE AGAIN FOR MYSELF, AS WELL AS FOR GIFTS.
To the cook with soft dough - yes, check your oven temperature and make sure your oven maintains the correct temperature. Also, the biscotti must sit for a full 15 minutes before you cut it. But after putting it back in the oven and cooking again it should be a bit crisp. The reason why this recipe makes so much is because you will be lucky to have a few pieces left for yourself after your friends sample it. Outstanding - easy to make - freezes.
Loved the flavor of these cookies. I did have a bit of a hard time getting the dough to cook all the way thru on the first baking. Maybe my over was not hot enough? It seemed like the dough was still raw. Is that normal w/ biscottis?
Great biscotti and easy to make (will never buy biscotti again). These are good both with and without the chocolate. Substituted dried cranberries for the cherries because I had them on hand. They were a very nice addition to our New Year's Eve progressive dinner buffet dessert menu (neighbor's stopped by for leftovers on New Year's day)
This recipe was fantastic! My first time making biscotti and everyone (even my boyfriend, who doesn't normally like baking) loved it! I didn't toast or husk the hazelnuts and it still turned out fine.
I would make this again but decrease the sugar by half. The sugar changed the texture of the biscotti so that although it is hard, it had more of a candy-like hardness from the sugar. Other than that the taste is nice and I would make these again.
These are VERY sweet, I think you can reduce sugar by one cup. I didn't find dried cherries in my (Australian) supermarket, so substituted dried cranberries, however I will make them again without this ingredient because it makes the biscotti a bit chewy and you get bits stuck in your teeth. You need to really watch these in the oven, mine were done the first time at about 30 minutes, not 55. Also, for the second baking times, you need to be very careful as they can burn from one minute to the next. I'm not sure if they are meant to be quite 'hard' to bite, but will try them again as they were quite delicious and very inexpensive to make compared to buying them in a deli.
These were the best biscotti we've ever eaten! Based on other reviewer's notes I: cut down on the orange zest (used 3 teaspoons) used a variety of nuts (thought the almonds and hazelnuts tasted the best) and shaped the logs a little thinner and longer (11-inch x 2-inch). I can't wait to make them again -- they were gone so quickly that I suspect that some were hoarding bunches of cookies :)
I thought 1/2 inch was a bit too thick. the logs are large, so 1/4 to 1/3 inch is a nicer size, especially after dipping in chocolate which adds another layer of thickness (at least to one end of the cookie).
This will be my second Christmas making these since they were well received the first. I am going to dip them in white chocolate even though they are yummy plain. One thing I would like to know is if anyone found an easy way to husk the hazlenuts.
i just made these along with several other biscotti & they turned out great. i had no trouble with the cherries burning but maybe that's because i like softer biscotti. these were great & a nice mix with the double chocolate walnut biscotti (these are my all-time-favorite, gets-the-most-raves, everyone-asks-for-the-recipe biscotti. You've got to try them is you like chocolate!)
I wondered about the "log" when I put it in the oven. woudl it keep it's shape? These came out AMAZING! So tasty! the only thing Iɽ recommend is that when you bake them the 2nd time, lower the heat, and stand them upright instead of on each side. Mine tended to get just a wee bit too brown the first time, but maybe it was just my oven?
- ½ cup butter, softened
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pistachios, coarsely chopped
- 1 cup dried cherries, coarsely chopped
- 12 ounces semisweet chocolate or dark chocolate, melted
- 4 ounces white chocolate, melted (optional)
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs and vanilla.
Combine flour and next 3 ingredients in a large mixing bowl. Add flour mixture to sugar mixture, beating until blended. Stir in pistachios and cherries.
Place half of dough on each prepared baking sheet. Shape each half into a slightly rounded log about 10 x 3 inches using floured hands. (Dough will be very sticky.)
Bake 25 to 30 minutes or until dough is firm to the touch. Let cool completely on baking sheet on a wire rack.
Transfer logs to a cutting board, and cut into 1/2- to 3/4-inch-wide slices with a serrated knife. Place slices, cut sides down, on a baking sheet. Bake 4 minutes on each side or until crisp. Transfer to wire racks to cool completely.
Dip ends of biscotti in dark chocolate, and drizzle with white chocolate, if desired. Place on wax paper to set.
Golden-green, mildly salty pistachios and deep red, sweet and tangy dried cherries complement one another beautifully, both in color, and flavor.
- 6 tablespoons (85g) unsalted butter*
- 2/3 cup (135g) sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pistachio flavor or cherry flavor, optional
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1 cup (113g) coarsely chopped pistachios
- 1 cup (131g) sweetened tart cherries** , for sprinkling on top, optional
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy.
Beat in the eggs the batter may look slightly curdled.
At low speed of your mixer, add the flour, stirring until smooth the dough will be sticky.
Perfect your technique
10 reasons to make biscotti
Stir in the pistachios and cherries.
Divide the dough in half, and plop both halves onto the prepared baking sheet, leaving space between them.
Shape each half into a long rectangle about 10 1/2" x 2" wide x 3/4" tall remember, you need to leave space for expansion between the pieces of dough.
Straighten the rectangles, and smooth their tops and sides a wet spatula or wet bowl scraper works well here. Sprinkle the tops of the rectangles with coarse white sparkling sugar.
Bake the dough for 25 minutes. Remove it from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti without crumbling easier.
Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef's or serrated knife to cut the biscotti crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
If you've used parchment on your baking sheet, remove it save it for another day. Place the biscotti on the baking sheet, on edge they can be very close together.
Return the biscotti to the oven, and bake them for 35 to 40 minutes, until they feel very dry and are beginning to turn golden. They may still feel a tiny bit moist in the very center, if you break off a piece but they'll continue to dry out as they cool. You'll want to start checking the biscotti around the 30-minute mark the ones on the ends of the pan, or any smaller biscotti, may be ready to come out of the oven earlier than the larger/middle-of-the-pan biscotti.
Remove the finished biscotti from the oven, and cool them right on the pan.