Traditional Italian biscotti, cantuccini or biscotti di Prato, are very hard in texture and are meant to be dipped into coffee or some other accompanying drink to soften before eating.
The American version of biscotti is big, buttery and softer in texture, more like sugar cookies.
This recipe is a hybrid: a cookie with a texture that is not so hard but imbued with great flavors that can be enjoyed with or without dunking into coffee.