The problem with making round cookies for biscotti, is having the edges get a little too brown before the cookies get really crisp on the second baking. The loaves are pretty easy to bake and cut, so let me encourage you to try the traditional method.

Still, if you want to make flat, that is OK! Biscotti or twice-baked cookies are international, and the Greeks make one that is is spread out and baked flat then cut into squares or diamonds and rebaked. So you could make any biscotti recipe with the dough a little softer so you can spread it. Then cut them into squares or diamonds, and rebake. I discuss this in the Triple Ginger Biscotti section of the biscotti baking binge, these are the ones I usually make flat.

Coarse sugar is a great topping for these flat cookies.

Happy holiday and enjoy your baking-