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Form each piece into a roll (a long tube) as long as your cookie sheet. Place the roll onto the prepared cookie sheet and apply a little bit a pressure until it is about 1/2 an inch thick.
Pop these in the oven for about 25 to 30 minutes, or until golden brown. When the color seems right, remove from the baking sheet to cool on a wire rack. When the biscotti are cool enough to handle, slice 'em up! Using a long-bladed knife, slice the cookies into 1/2 inch slices.
Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Remove from heat, and now you've got a chocolate-y and delicious alternative to the traditional biscotti, which are sure to be a big a hit!
One last note: to really kick up the yum-factor on either of these Italian biscotti recipes, try dipping one side of each cookie in melted milk or dark chocolate, and then heck - dip 'em again in some chopped up almonds or hazelnuts. Now doesn't that just sound like a tiny piece of heaven?