Step by Step procedure for baking biscotti
shown below are for pistachio anise biscotti.
Assemble the biscotti ingredients, according to the recipe
Mix the ingredients
thoroughly by hand
Flatten the log by pressing on the top by hand
Pick up each log, and move it to one side of the cookie sheet
Flip the log over, so it is almost in the middle of the cookie sheet
If you are a stickler for appearance, you can smooth out the uneven sides of the biscotti log
The last step is to flatten the ends against the edge of your hand
Finally, remove the plastic wrap, and you are ready to bake
After the preliminary baking, let the logs cool before slicing
I no longer use an electric knife to slice the logs - it was NOT gentle, and tended to break the ends off the biscotti. Now I use a very sharp bread knife (serrated), and slice them about 1/4 inch wide. Thinner slices will give crispier biscotti.
One log, completely sliced
Place the slices on the parchment paper for final baking
Halfway through the final baking, I rotate the pans, and swap levels in the oven