Biscotti, plural of biscotto, are Italian almond biscuits that originated in the city of Prato. The word originates from the Medieval Latin word “biscoctus”, meaning "twice-cooked". These goods are baked twice, so they become very dry and can be stored for longer periods of time. They are made exclusively with flour, sugar, eggs, pine nuts, and almonds that are not roasted or skinned. The traditional recipe uses no form of yeast or fat (butter, oil, milk). The barely-wet dough is then cooked twice: once in slab form, and again after cutting in sliced form, with the second baking defining how hard the biscotti are. Modern biscotti recipes often contain more nuts (pistachios and hazelnuts are popular choices), or spices such as anise and cinnamon. Since they are very dry, biscotti are traditionally served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert. Outside of Italy, they more frequently accompany coffee and tea.