2. Transfer the dough to a lightly floured work surface and knead until smooth but still slightly sticky. Divide the dough into four parts and cover with plastic wrap. Working with 1 piece of dough at a time and keeping the rest tightly wrapped, roll the dough into a 1-inch diameter (about 14 inches long). Repeat with the remaining dough. Put the logs on 2 baking sheets, spacing them 2 inches apart. Bake on the top 2 shelves of the oven for 20 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking. As the logs bake, the tops may split down the middle. Let the logs cool on the baking sheets for 5 minutes.
3. Turn the oven down to 200° F. Transfer the logs to the work surface. Using a serrated knife and a sawing motion, slice the logs on sharp diagonal, into 1/4 to 1/3-inch thick slices. Arrange the slices cut side up on the baking sheets and place in the oven. Bake for 40 minutes, until hard to the touch but not browned. Turn the biscotti over and bake 40 minutes longer until they are dry and crisp. Set the biscotti aside to cool and dry further several hours or overnight. The biscotti will keep several weeks in an airtight container.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.