Biscotti means “twice baked” in Italian, and double baking is the secret to making these popular, crunchy cookies. To make biscotti, the dough is shaped into an oblong loaf and baked. The baked loaf is then cut into slices that are baked again until they become dry and hard.
Pick a recipe (scroll down for some options), mix up the dough and follow these steps to form and bake your biscotti.
 Form the logs
Line a cookie sheet with parchment (baking) paper or a silicone baking mat. Moisten your fingers and use them to gently press a portion of the biscotti dough into a rectangle about 10 inches long and 2 1/2 inches wide. Repeat with the remaining dough, leaving 4 inches of space between the logs.
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 Bake the logs
Bake the cookie logs according to your recipe, or until the edges are light brown and the tops feel firm when touched gently. Let the logs cool.
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 Slice the logs and bake again
Using a serrated knife, cut each log into 3/4-inch slices, or according to your recipe. Return the slices to the prepared cookie sheet, separating them so that air can circulate. Bake according to your recipe, or until the biscotti are golden around the edges and crisp.
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 Let the biscotti cool
Let the biscotti cool on the baking sheet for about 5 minutes. Then, using a spatula, transfer the cookies to a wire rack to cool completely, about 30 minutes. The biscotti will become crisp throughout as they cool.
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Try these customer-approved biscotti recipes from Williams-Sonoma:
Sue Welty 
