Instructions: Biscotti, whose name really means twice-cooked, are to Italy what chocolate chip cookies are to the U.S.

While the biscotti are found nearly everywhere in Italy, the flavorings vary tremendously. Anise is a classic, & so is almond, but youll often find hazelnut, walnut or pine nut, & sometimes candied fruit as well. You occasionally will find savory biscotti, made from diagonally sliced country bread, seasoned with olive oil, garlic & herbs - much like a delicious crouton.

The twice-baked cookie is simple to make. The first step is preparing a simple dough & forming it into a loaf. After a preliminary light baking, the firm once, they emerge from the oven toasty.

Once cooled, theyre crisp & crunchy. They are better the next day and keep nearly forever in a moisture-proof container, ever ready for coffee or teatime or a solitary afternoon indulgence.

In Sweden, the rusk is made with half rye flour, half all-purpose flour, and the dough is moistened with orange juice. In Morocco, the cookies are scented with rosewater or orange flower water; in Portugal, with port or Madeira.

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