Traditional Italian biscotti, which are sometimes also called cantuccini, are made with just a few simple ingredients and often contain whole, raw almonds. They are small, light and very crispy. This is the same style Bonnie Tempesta uses to make her Boncora Biscotti – based on her Aunt Isa’s original Florentine recipe.
American biscotti, on the other hand, which were popularized in the 1980s, are generally much larger and denser than their Italian counterparts. They’re also more likely to be filled with a hodge podge of ingredients like dried fruit, seeds, spices and chocolate chips.