Once-bitten, twice-baked, dry and highly dunk-able biscotti are often difficult to put down, especially when paired with espresso.

The crunchy cookies gained popularity in America in the 1990s alongside the rise of coffee culture. But they date to 14th-century Prato in Tuscany, where they were traditionally made with almonds.

Read more about the crunchy but not terribly sweet cookies in Wednesday’s Spokesman-Review Food section.

As always, the Fresh Sheet feature will share food-related tidbits.

Plus, senior correspondent Lorie Hutson will make a slow-cooker version of Italian Braised Pork with Polenta, featuring a mess of sautéed onion, garlic, peppers, diced tomatoes, rosemary and thyme.

Meantime, if you have a favorite biscotti recipe to share, please send it via email to Spokesman-Review Food editor Adriana Janovich at adrianaj@spokesman.com.

Cheers!