Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting these into slices, and reheating them to dry them out. Biscotti has a very low moisture content. A basic recipe is a mix two parts flour with one part sugar with enough eggs to create a stiff batter. To the mixture baking powder and flavorings such as anise, chocolate, or nuts are added. The slabs are baked once for about twenty-five minutes. They are then cut up into individual cookies and baked again for a shorter period. The longer this second baking is, the harder the cookies will be. In contrast to the Italian version paired with wine, American biscotti more frequently accompany Italian-style coffee- and espresso-based beverages, including cappuccinos and lattes.