Arthur Miller's idea using a pizza crisper for the second baking is a good one. Years ago I bought 2 non-stick cookie sheets with edges and 2 flat cooling racks that fit just inside each one. I use the cookie sheets to bake a double recipe (4 cups of flour) of biscotti, remove the logs to another rack to cool and cut the logs. Put the racks inside the pans, lay the cut biscottis on the racks & put back in the oven for the final baking. I find that 15 minutes is usually enough. No more trying to balance biscotti on end. No more turning over to dry. Quick and easy. I just bought 2 biscotti pans from KA and this will make them even quicker & easier. How about selling some of these "bake & dry" sets? Mine are Wilton, bought at a discount store so long ago I can't even remember where.

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