He’s been making biscotti for years . We were acquainted with a relative of the famous Brocatos Bakery. He learned their secret for extra crispy biscotti. 
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And he does Cantuccini
My not-so-secret method is to let the biscotti cool somewhat, slice it and put the slices back in the oven.
It’s the secret ingredient in commercial baking to keep them crispy. It off gases but that disappears and they are wonderfully crisp.
Ammonium carbonate has been talked about on TLF. I think it came up in the several threads about baking powder and baking soda.
Thanks for the tip.
You are welcome! It makes a big difference. I’ll get a couple of his biscotti recipes to post.
The biscotti look delicious Caroline. I'd love to see a few of your recipes.
Benny
Will post pretty soon. 🙏