How to NOT make biscotti... spread the dough out so it's loaf shaped. Logs, dammit, logs.
The "dough" spreads while it bakes. Boy does it spread. And when a foolish baker tries to cut those spread out loaves, even with a great big serrated knife, the slices will break and she will curse.
And then when she tries to turn the slices while she toasts them, a few more will break and that's because she forgot to chop the cherries and so the overall structural integrity is NOT sound, and she will drizzle white chocolate all over more than just the broken biscotti.... oh well. They still taste good.
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