The Italians use the term biscotti to refer to any type of cookie. In North America, biscotti is used to describe a long, dry, hard twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee.

Breadsticks never go out of favor and may be peeking at an all-time popularity. Long, thin ones known as grissini; short, stubby ones kown as francesina; soft ones; or crips ones.

Cookbook author Naomi Duguid named these moist,tenderloaves for her mother, Robin, whose baking during Duguid’s childhood inspired the recipe.

The key to the crisp lavash is to roll out the dough evenly and paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking.