See the recipe here from Jacque- and check out her beautiful process pictures if you need a little help visualizing the cookie shaping procedure like I did or on you can find the recipe on Peabody's. You can also see all the biscotti from the rest of the group or this week's Date Nut loaf. And as always, I recommend buying Dorie's awesome book. It never ceases to amaze me how many things I've learned to like by trying so many of her recipes (what's next, coconut? Running? I wouldn't put it past Dorie!)
Notes on the recipe: I omitted the espresso powder and added some Hershey's Special Dark cocoa in the same amount. I also used cashews and mini chocolate chips for the add ins. Last, I sprinkled a little bit of salt on top with the sugar and the salty kick was subtle and wonderful!
To shape the biscotti, I just divided the dough into two and made two logs on either side of the silpat lined cookie sheet (if this were art class I would say to divide the paper 'hot dog style') then when it's time to cut them, just lay them out the same way again but each cookie on their side. Much easier than I imagined!