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Step 6Slice logs and bake
After 5 minutes, carefully move the loaves onto a large cutting board. (I use a wide spatula for this step.)
Using a sharp, serrated knife (like a bread knife), gently cut the loaves into 1 inch thick diagonal slices. Use a gentle sawing motion to get nice, clean slices.
Arrange the slices on the cookie sheet cut sides up. The biscotti are somewhat fragile at this stage, so be careful transferring them to the cookie sheet. (If you do break one, they're soft enough to kind of press back together; or just eat it, along with the end pieces, which never make it to the second baking in my kitchen anyway.)
Bake the slices for 5-15 minutes, depending on how soft or hard you want them. Traditional biscotti would bake for the full 15 minutes. I only bake mine for 5 minutes, just to firm them up a little but still leave them soft and chewy.
Using a sharp, serrated knife (like a bread knife), gently cut the loaves into 1 inch thick diagonal slices. Use a gentle sawing motion to get nice, clean slices.
Arrange the slices on the cookie sheet cut sides up. The biscotti are somewhat fragile at this stage, so be careful transferring them to the cookie sheet. (If you do break one, they're soft enough to kind of press back together; or just eat it, along with the end pieces, which never make it to the second baking in my kitchen anyway.)
Bake the slices for 5-15 minutes, depending on how soft or hard you want them. Traditional biscotti would bake for the full 15 minutes. I only bake mine for 5 minutes, just to firm them up a little but still leave them soft and chewy.
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