Bake the dough in an oblong loaf. Cool slightly and cut into slices using a serrated knife.
Store biscotti in airtight containers. If decorated with a coating, stack them between sheets of waxed or parchment paper.
Biscotti also freeze well, but it's best to decorate, dip or drizzle them after removing them from the freezer.
Because they're sturdy and keep well, biscotti are ideal for mailing to faraway family members or holiday friends.