This cookie is sweet enough to be a treat but pairs as well with Parmesan as it does milk. Our inspiration was a hazelnut-rosemary biscotti by Claudia Fleming, the former pastry chef of New York’s Gramercy Tavern. We chose to reimagine Fleming’s biscotti as crisp, pat-in-the-pan shortbread. Same crunchy texture without the hassle of rolling, slicing and twice-baking. The dough got sticky in a warm kitchen, but 10 minutes in the refrigerator fixed that. Letting the cookies cool for 15 minutes for a sturdy but sliceable texture.