Tom, the "log" will feel set, but you can still press your finger onto it and make an indentation; it shouldn't be rock-hard. When you slice the biscotti, the interior should be, again, firm-but-soft: not gooey, not wet, fully cooked through, but somewhat soft. I'd compare it to stale poundcake, perhaps? After its second bake (after being sliced), it should feel pretty hard; and realize it'll continue to harden as it cools. So don't let it get brown all over, just a bit around the edges. If you cut the biscotti 1/2" thick rather than 3/4" or thicker, it's easier to dry it out entirely without browning the surface.

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