I Biscotti

Italians eat biscuits for breakfast and for Merenda (afternoon tea) often accompanied by a caffè latte or a glass of sweet wine. The name biscuit derives from twice baking to achieve dryness so that they might be preserved. Nowadays they are made with flour and eggs with the addition of honey, yeast, almonds, chocolate and sugar. The tradition of dipping a biscuit in sweet wine varies regionally - in Tuscany it's the Vin Santo and Cantucci, in Sicily it's Marsala and Mustaccioli.