I slice the biscotti straight across so that they stand up easily for the second baking. If you want longer slices, or you prefer the look, you can slice the log on the diagonal. If you have issues with biscotti standing straight up, you can bake flat for 8 minutes on one side, flip and bake for 8-10 on the other or until dry. I dipped the full side of my biscotti in the chocolate. If you decide to do that, use 7 or 8 ounces or chocolate for dipping, use a 5 teaspoons of shortening, and use a shallow flat pan so that you can fit the whole side of the biscotti in for dipping. If you just want to dip the ends, 6 ounces of chocolate will be fine. Stores for weeks at room temperature in an airtight container. Recipe source Better Homes and Gardens Holiday Baking Magazine, 2002 The Merchant Baker Copyright © 2014