Haven't made biscotti in years so had to try these. I don't have a biscotti pan so divvied up the dough into 2 loaf pans to bake two flat loaves. Used my double-handled cheese knife to guillotine, er, slice them, instead of a serrated knife. (Any big heavy chef's knife would work as well.) They weren't quite as lemon-y as we like so will try adding a bit of lemon extract or KAF's lemon powder next time. But the texture is great--not a jawbreaker like some biscotti.

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