There is not doubt that biscotti and the tradition of dipping them into a fragrant cup of coffee have gained the heart of Americans. You may not find a chocolate chip cookie or an apple pie in every coffee shop, but you can probably have at least one version of this Italian crunchy cookie to dip it into your morning coffee.

The word biscotti means twice-baked because the dough is formed into logs, baked once, cut it in wedges and baked for a second time to dry them out, make them crispy and keep them longer. They can last for months in an airtight container! According to several told stories, Christopher Columbus took tons of biscotti to feed his crew on his long discovery trips.

Although these Italian crunchy cookies are classically 3 inches long and flavored with hazelnuts, almonds or anise seeds, I have seen biscotti up to 7 inches long and flavored with almost everything you can imagine: currant, poppy seeds, dried sour cherries, apricots, chocolate, cornmeal, etc. There is a version of biscotti for every taste and if you cannot find the one you like you can create it yourself. Just add ½ cup of any nut or dried fruit you like to my recipe.

The rosemary and lemon zest gives a refreshing flavor to this version of biscotti. I like to serve them with dessert liquor like Limoncello or Vin Santo. They are also great served with a mild creamy cheese like Brie, Cremosina or Triple Cream.