Chocolate orange biscotti

Instructions: Scale dough into four pieces weighing 1 lb. 3 ozs. each. Roll each piece of dough into 14 in. Iogs. Place on parchment-lined sheet pans 5 ins. apart. Bake at 350·F for 20 minutes. Cool on racks for 10 minutes. Using a serrated knife, cut each roll into 3/4-in. thick slices. Lay slices flat on parchment-lined sheet pan. Bake at 350·F for 10 minutes, turn slice over and bake for an additional 10 minutes. Cool on a rack and store in airtight containers. Yields about 60 biscotti.