Bake the rolls for about 15 minutes. Check baking sheets as they may need to be rotated to bake the loaves evenly. Bake another 10 to 15 minutes until rolls are evenly browned and spring back quickly when touched. Have a cutting surface and a sharp knife ready. When able to handle, remove one loaf at a time from parchment paper.
Return slices to parchment paper for the second baking.
Bake about 5 to 10 minutes until biscotti are crisp, rotating pans again as needed. Allow biscotti to cool completely and store in airtight jars when not munching.