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Decorating biscotti with nuts starts when rolling the dough.
Divide your dough into equal halves and form each section into a ball.
Pile 1/6 cup/40 milliliters of nuts at the center of your cookie sheet.
(PSST — Ignore the dough ball that has already been rolled into a plain log.)
Roll one of the dough balls on the nuts into a cylinder 8 to 10 inches/20 to 25 centimeters long. Repeat this with the other dough ball.
Position the nut-covered dough cylinders parallel to one another lengthwise on a baking sheet.
Using the heel of your hand, gently press each cylinder into a 1 inch/2.5 centimeters thick loaf.
