Cut off pieces of dough and roll into logs about 3/4 inch in diameter and 8 inches long.
Cut the rope roughly into 3 equal pieces .
Using 1 piece at a time, place your index and middle finger over the centre of the dough and gently roll with a back and forth motion. (The centre will thin out while leaving the ends slightly bigger and rounder.)
If it gets too sticky you can lightly dust your work surface with a little almond flour if needed. (I used approximately 1 tablespoon throughout the rolling process)
While holding the rolled cookie with one hand, use the other hand to gently push in each end with your free index finger. (This will give the appearance of old bones)
Transfer the shaped cookies onto the prepared baking sheet.
Bake one tray at a time in the preheated oven for about 10 to 12 minutes for a softer and chewier cookie or up to 15 minutes for a crunchier cookie.
Let the cookies cool completely and dust with powdered sugar.
Whether you like the softer or harder variety they're simply wonderful dunked in Vin Santo or your favourite liqueur.