I've found a few more.......... Rosemary and Olive Oil Crackers Adapted from Karen Solomon’s cookbook Jam It, Pickle It, Cure It published by Ten Speed Press 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon sugar 1 teaspoon kosher salt, plus more for the cracker tops 1/2 teaspoon freshly ground black pepper, plus more for the cracker tops 1 egg 1/3 cup olive oil 1/4 to 1/2 cup cold water 1 teaspoon dried chopped rosemary, plus more for the cracker tops In a large bowl or food processor, mix the 2 cups of flour, baking powder, sugar, 1 teaspoon of salt, and pepper. In another bowl lightly beat the egg and the olive oil. Slowly stir the liquid into the dry ingredients in the bowl, or combine in the processor and pulse, until the dough starts to form a course meal. Add the water as needed, 1 tablespoon at a time, until the dough comes together and you can form it into a single ball. Add the chopped rosemary and pulse to combine. On a lightly floured work surface, cut the dough in half. Shape each piece into a square about 12 inches wide. Wrap each piece in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 375ºF. Lightly oil 2 baking sheets and dust with flour (Erin’s Note: I always use Silpats). Roll out 1 piece of dough, trying to retain its square shape, until it reaches a thickness of 1/8 to 1/4 inch. The desired thickness can vary to your taste; note that the thinner the cracker, the crisper and the more delicate it will be. Lightly prick the dough all over, every half inch or so, with the tines of a fork. Lightly brush the top with water, sprinkle with additional salt, pepper, and chopped rosemary, then give 1 or 2 more gentle rolls with a floured rolling pin to press the toppings into the dough. Cut the dough into the desired shapes. (Erin’s Note: I used mini cookie cutters shaped like stars, hearts, and ruffled circles). Carefully transfer the crackers onto the prepared baking sheets using a scraper or a spatula. Bake for 8 to 20 minutes, until evenly browned. Check the crackers after 8 minutes; their cooking time will vary by size and thickness. Small, snack-size crackers might be ready, whereas larger crackers could require longer. Note that all the crackers might not be done at the same time��"those around the edges of the baking sheet might cook more quickly. Cool the crackers completely, and store in an airtight container up to 1 week or more. These crackers also freeze beautifully for several months. Let them sit at room temperature for 2 hours before use. ******************************************************* Peppered Rosemary Oat Crackers Recipe courtesy Dan Smith and Steve McDonagh .Prep Time:30 minInactive Prep Time:-- Cook Time:15 minLevel: IntermediateServes: 60 pieces.Ingredients 2 cups old-fashioned rolled oats 1/4 cup plus 2 tablespoons all-purpose flour 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 teaspoon chopped rosemary leaves 3/4 teaspoon baking powder 1/2 stick (1/4 cup) cold unsalted butter, cut into bits 1/4 cup plus 2 tablespoons milk Directions Preheat oven to 375 degrees F. Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.

IMO they look fabulous and I'm certain they taste far better than anything off the shelf. I almost always use ground oats to make a more "bread like" (for lack of a better term) texture and to prevent oily and greasy "flat" doughy cookies and quick breads etc. Next time put them into a coffee grinder and pulse them into a powder which may be what was called for in the original recipe. Often times when people copy and pass down recipes they leave out little details such as this. If you have never tried turkish pistachios and really want to go for the wow factor you should try to get your hands on some of them next time. They have a distinctly different taste and are usually what was available when many of these recipes were created. Commercially available CA are new product and really don't taste the same. Pistachios were also reserved for royalty and that is where the term "caught red handed" came from as they were colored solely for the purpose of preventing the commoners from enjoying them.

Linda, I just made biscotti last evening. Don't let them cool any longer than 5 minutes, and I used a chef's knife to slice them. Easy Cinnamon Almond Biscotti - Janine (makes about 30) Ingredients: ¾ cup butter, softened 1 cup granulated sugar 2 eggs 1 ½ teaspoons vanilla extract 2 ½ cups all-purpose flour 1 teaspoon cinnamon ¾ teaspoons baking powder ½ teaspoons salt 1 cup sliced or slivered almonds-I always use sliced Sanding sugar or regular sugar and more cinnamon for rolling logs . Directions: Preheat oven to 350 degrees F (175 degrees C). Line a sheetpan with parchment paper. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the almonds. Sprinkle the sugar/cinnamon mixture evenly over the parchment lined baking pan. Divide the dough equally into two (while it's still on the bowl and place on the parchment paper forming and rolling them into logs (about 12 inches long) making sure they're covered with the sugar/cinnamon mixture. Don't worry about removing any excess sugar, from the baking pan, it's fine to leave it on the parchment. Leave them in a roll shape and DON'T flatten. Place logs on baking sheet, and bake in a preheated oven, for 30 minutes, or until the edges are golden. Remove from oven to cool just 5 minutes (no longer) on the pan. REDUCE oven temperature to 250 degrees. Use a chefs knife to carefully slice, pushing straight down, (rather than sawing) the loaves, diagonally, into ½ inch thick slices. Return the slices to the baking sheet on their sides. Bake for 10 minutes, at 250 degrees, turn pieces over and cook 10 more minutes on the other side. Turn them upright and TURN OFF the oven and just leave them sit in the oven for an additional 4 to 5 HOURS or longer. Cool completely, and store in an airtight container at room temperature. They stay fresh for a month if stored properly. I put them in a tin, lined with waxed paper. They freeze beautifully, too! Adapted from Allrecipes

These all sound great! I especially like the sound of Annie's onion and garlic. One thing to think about is that cinnamon roll filling has sugar and fat, which are both liquidy while they're baked, and remain moist when cool. I'm guessing that savories would be better moist as well, and I'm thinking adding onions, mushrooms, cheese, egg yolk, or a vegetable puree to something dryer, like chicken or fish, would make it much better. Also, to contrast with the natural sweetness of the bread, I think IC is right on the money with salt. I remember seeing a pastry similar to that in France, but flat rather than rolled, which had a ham salad inside (salty). Mushrooms and scallions. Chicken Divan (made on the dry side--moist yes, sopping no). Smoke salmon, dill and a little sour cream. Roasted vegetables minced with ricotta (and salt!). Braised shortribs meat with a bit of the sauce.