This is a new recipe that I updated on January 12, 2021. It uses just a few key ingredients, and then you double-bake it like you would any biscotti.This biscotti is best sliced on the thinner side for a good crunch.The trick to keeping these biscotti crunchy is to keep them dry. You can seal them, place them in the refrigerator or freezer for longer storage, or share them pronto. If they do become a bit moist or chewy, you can revive the crunch by placing them in an oven on a low temperature (about 250°F or lower) for 10 minutes or so, or use a dehydrator.