The word "Biscotti" comes from bis and cotti, the Italian terms for twice-cooked or twice-baked. Biscotti is also the generic term for cookie in Italian. Traditionally an Italian classic, biscotti have been baked for centuries. It was the perfect food for sailors who were at sea for months at a time. The biscuits were thoroughly baked to draw out moisture, becoming a cracker-like food that was resistant to mold. Biscotti were also a favorite of Christopher Columbus who relied on them on during his long sea voyages.This week, JL Hufford was given some samples of Biscotti’s from the Enrico Biscotti Company. I have tried Biscotti’s in the past from some main line coffee companies and they have been crunchy and crisp and light.  I think this is the traditional taste perspective on biscottis.  The Biscottis from the Enrico Company did not completely fit this build; they were moister and less flavored.  They did not hold the typical harder consistency that biscottis typically hold.  By no means were they as soft as a piece of bread but they did not require coffee to moisten their  structure.  Over all I enjoyed them. I liked the fact that they did not hurt my jaw when trying  and bite into them; as well as they complemented the coffee that is the flavor did not dominate the drink  with an overbearing taste.