Biscotti: the second baking forms the final character

Useful to know

Biscotti are baked in two stages: first as a larger shape, then as individual slices. King Arthur’s recipe uses the second bake to develop the characteristic dry, firm texture. [1]

The stages are not interchangeable with one arbitrarily long bake. Follow the cooling and slicing instructions so the pieces hold their shape. Slice thickness affects the final treatment. When comparing recipes, distinguish the initial setting of the dough from the later drying of the cut surfaces.