Shape rounded tablespoons of mixture into crescent shapes on an ungreased 15 x 10 x 1-inch baking pan. Bake for 20 to 25 minutes or until lightly browned. Cool on baking sheets until firm.
Cookies harden as they cool.
Remove and roll each cookie in powdered sugar, coating well. Makes about 2 dozen cookies. Dip one end of baked biscotti into melted white or dark chocolate and sprinkle with finely chopped almonds. Sara Lee is a registered trademark.