Place 2 logs on each cookie sheet. If using 1 oven for both sheets, switch halfway through baking time. Bake for 30 minutes or until logs are firm and golden. Remove logs from oven and let cool on baking sheets for 10 minutes. Reduce oven temperature to 250 degrees.
Transfer logs to cutting board.
Arrange slices on their bottom edges and bake until dry and lightly toasted, about 15 minutes. Cool slices on wire rack and store in airtight container. Jeanne Jones revises readers' recipes to make them more healthful. She is a consultant on menu planning, recipes and new products for hotels and spas and is a cookbook author.