Semifreddi's-Style Biscotti

For those not familiar w/ this Bay Area product, their biscotti are very crunchy and are filled w/ lots of almonds. I'd love to duplicate them.

The main thing that is different than the recipes that I've made at home is that they have a lighter texture; there are lots of holes. Obviously that has to do w/ the amount/ type of leavening. I tried one yesterday from the Sur La Table baking book, and although it was good, it has a very dense crumb. I see that Semifreddi's uses baking soda rather than baking powder-that is probably it? 

Any guidance most appreciated.  

Here is a cut and paste from their website:  

 ALMOND BISCOTTI
INGREDIENTS: ALMONDS, SUGAR, ENRICHED UNBLEACHED WHEAT FLOUR, EGGS, BUTTER, CINNAMON, BAKING SODA

Our biscotti are loaded with almonds that are freshly roasted to enhance and preserve their rich and earthy flavor. The almonds are not blanched or peeled, but slowly and gently roasted. The rich flavor of the nuts is accented with a hint of cinnamon. Whether on the trail, in a café or at home, these biscotti make a great accompaniment to all beverages hot or cold. In other words, this cookie kicks butt!