Place each ball of dough on a floured surface and roll into ten inch long tubes. Place onto baking sheet, several inches apart and press down, flattening each into a rectangle. Bake for 25 minutes or until lightly browned. Cool completely and cut on diagonal into 1/2 inch slices with a sharp knife. Place slices flat on your baking sheet and return to your oven for another 5 minutes. Remove biscotti from oven, flip each piece over and bake for another 5 minutes. Remove from your oven and allow to cool completely. Store in an airtight container. Enjoy!