American-style biscotti are usually softer than their Italian counter parts for a few reasons; they are usually made using more butter and eggs per flour than Italian biscotti, and they are also baked at a lower temperature for less time. The Italian-style biscotti traditionally have ground nuts added to them, which also makes them extra-crunchy. They are usually served so that they are on the brink of being stale, which makes them perfect for soaking in a hot drink. Both are tasty, it just depends whether you are in the soft and chewy camp or the crispy-crunchy! Kye@KAF

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