After the first bake, biscotti logs should be firm on the outside and lightly golden. The second baking is what makes biscotti hard and dry. The edges should be golden brown. If you prefer softer biscotti, you can bake them for less time. However, to be perfect for dunking, biscotti should be baked enough until crunchy. Although they may feel soft when straight out of the oven, biscotti will harden as they cool (just like traditional cookies).