These delicate, lemony biscuits are a hint that winter is over and Easter is on its way. They are deceptively robust so they actually are the perfect dipping biscuit to accompany tea, coffee or even hot chocolate. Dipped in chocolate, Esse biscuits transform into a decadent standalone treat. Esse biscuits are traditionally made at home for Christmas and Easter and are dipped in sweet wine (vin santo) or even dry white wine. Today, these popular biscuits can be found in pastry shops. In Burano, an island in the Venetian lagoon, the Esse di Burano biscuits were traditionally made by the fishwives for their husbands to take to sea as they are long-lasting. My children love to make them and invariably they want the letter of their own name instead of the S. Esse biscuits may also add 15 grams of baking powder (1 tablespoon) to the mixture with the flour, can also be flavoured with aniseed liqueur or rum and can served sprinkled with icing sugar. There is also a Jewish variation, bisse degli ebrei, which substitute olive oil for the butter.