Peggy, wow, what a holiday bake! You will want to defrost the log before baking, as it may not evenly bake through otherwise. You may find that it works equally well to prep your biscotti up through the first bake and cut before freezing - this allows you to do even more of the work ahead of time, and the thinner slices will take less time defrost and bake. You've probably also already experimented with this given how much biscotti you make, but baked biscotti also keep quite well in the freezer as along as they are wrapped airtight. Hope this helps! Mollie@KAF

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