Set the oven to 350 degrees Fahrenheit.

Butter two sizable baking trays. While the oven is preheating, put one sheet inside.

Salt, baking soda, and sugar are all combined in a medium bowl. Add the flour and stir well to incorporate.

In a small bowl, whisk the egg yolks. Add half of the remaining dry ingredient combination. Add the melted butter and combine with electric beaters. After that, gently fold in the remaining dry ingredients to blend them.

Onto the heated, greased pans, lay the second sheet of dough. The dough should be divided into four equal halves. Form these sections into logs that are about 12 inches long.

To guarantee a neat cut, score the top into rectangles and then trim off any extra dough. Do not neglect this step or the tops will turn out rough and rubbery when cooked. Sprinkle the tops with the saved flour.

For about 20 minutes, or until firm but not browned, bake the cookies. Take out of the oven, then let cool on the racks. Continue by using the remaining butter.

Prepare to slice after the food has cooled. Lay each dough piece on its side on a cutting board after carefully picking it up by its scored ends. Run the other end of the log over the straightedge while holding one end firmly against it with a knife or other straight edge.

Put the cookies together by slicing each piece in half to create two flat biscotti halves, then lightly dusting with flour. About 15 inches long and 3 to 4 inches wide, roll into cylinders. Six strips should be cut from each cylinder; roll the strips between your palms to reshape them.

To help hold the slices together, multiple times wrap each strip around itself. Place on baking pans covered with parchment paper. Put some more flour on top. Until browned, bake for 10 to 12 minutes. Place on wire racks to totally cool. Serve immediately or keep for up to 7 days in sealed containers.