I am locally known as the biscotti queen - baked over 100 dozen large ones last fall for a charity event. Here's my trick: when the biscotti come out of the oven, let them cool completely. Do NOT slice warm. At this point, you can stash these large logs anywhere for a few days, or until you are ready for the second baking (I kept mine in the oven for 2 days, while away). When you are ready for the second baking, spritz the tops lightly with water, not too much, but enough to soften the crust just a tad. Now slice either crosswise or on a diagonal, but you MUST use a serrated knife. (I am fortunate enough to have my grandmother's bread knife which has very fine teeth.) They will slice beautifully, look professional, with few crumbs. Lay them flat, close together, on a cooling rack over a cookie sheet (allows more even browning) and bake them the second time. Works like a charm. And I wish I could remember where I heard the water spray thing, but it's likely it was here - KA's blog is the BEST, and where I always turn for help. Susan - I like the idea of waiting to slice when you are ready for the second baking. And I especially like the tip to put a rack onto a cookie sheet for the 2nd bake. Thank YOU, Biscotti Queen! Elisabeth @ KAF

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