least 10 minutes before slicing. Cut the logs on a slight diagonal into 2 cm thick slices. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed. Transfer the biscotti to a rack to cool. While the biscotti are cooling, chop the white chocolate and melt it in a microwave on low power or in a double boiler over simmering water. With a knife, spread white chocolate on one cut side to each cooled biscotti. Put the chocolate on one cut side of each cooled biscotti. Put the biscotti, white-chocolate side down, on a parchment-lined baking sheet. Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container. MM Format Norma Wrenn ----