I am thrilled to see a real test of baking biscotti on the second bake standing up - the only thing I don't like about biscotti baking is the flipping - and that's not really about the time or effort, it's about the space - we live in a condo, so the small oven (for now) we have only fits (brace yourselves) 1/4 sheet pans. I'm planning a big bake this weekend to get about 100 pcs (mostly cranberry-pistachio, loosely based on a Giada recipe) and I thought I'd be forced to do 5 rounds for each batch instead of three. If this works with 2 rounds, you will have changed my life! :) PS - what does everyone think of almond extract instead of vanilla w/cranberry-pistachio? I thought it might give me a more deep, marzipan flavor that might work. I'm sure this will work well for you, Rachel - have fun! I'd use almond and vanilla both, for some double-depth of flavor... PJH

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