Eileen, Lee (LSR80308) posted these a while back, I saved the recipes but haven't made them. She posted her Brockley loves them! Maybe you could make them into a biscotti shape. and sub parm for the cheddar? DOUBLE GINGER DOG BISCUITS 2 1/2 c Whole wheat flour 1/2 c powdered milk 1/2 t salt 1/2 c butter 1 T sugar 2 T ground ginger 3 T chopped crystallized ginger 1 egg 1/2 c water Put first seven ingredients into food processor, pulse until mixture looks like cornmeal. Add egg and water, process until dough forms a ball (you may need a little more water). Roll to 1/3  1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam. Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further. BACON CHEDDAR BISCUITS 2 c Whole wheat flour 3 cloves garlic, finely chopped 1/2 c bacon fat 2 c shredded cheddar cheese 4 strips cooked bacon cut in small pieces 1 egg 1/2-1 c milk Put first three ingredients into food processor, pulse until mixture looks like cornmeal. Add remaining ingredients and process until dough forms a ball. You made need less milk depending on how "dry" your flour is, (IÂm in a very dry area) start with ½ c and add from there until you have a stiff dough. Roll to 1/3  1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam. Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further.

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.

For the Holiday Biscotti, the texture is all dependent on how long you bake them the second time. If you don't do the second bake, they are not chewy, but not hard, either. Can't really think of how to describe it...maybe a little firmer than shortbread? I dunno. Heeheehee...I just remembered I bought a book a couple years ago (used) at our local book store. It's called...."Biscotti" by Lou Seibert Pappas. Here are a couple of the recipes from it. I have not tried any of them...yet. Biscotti Nocciole-Cioccolato 3/4 c hazelnuts 4 oz bittersweet chocolate 1/2 c butter 3/4 c sugar 2 eggs 2 T Frangelico or Amaretto 2 c unbleached all purpose flour 1-1/2 tsp baking powder 1/4 tsp salt Place nuts in a shallow pan and bake at 350F for 8-10 minutes or until golden. With paper towels, rub nuts while warm to remove papery skins. Let cool. In a food processor fitted with steel blade, grind nuts finely. Remove and set aside. Add chocolate to the food processor and processs until coarsely ground. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur. In another bowl, combine flour, powder and salt. Add to creamed mixture, mixing until blended. Fold in nuts and chocolate. Divide the dough in half. On a greased and floured baking sheet, pat out the dough into two logs about 1/2 inch high, 1-1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the center of preheated 325F oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack, let cool for 5 minutes. Place on wood cutting board. With serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick. Place slices upright, 1/2 inch apart on the baking sheet and return to oven for 10 minutes longer to dry slightly. Cool, store in tightly covered container. Swedish Cinnamon Slices 2/3 c blanched, slivered almonds 1 c butter 1 c light brown sugar, packed 2 eggs 2 T sour cream 1/2 tsp almond extract 2\-3/4 c unbleached all purpose flour 1 T cinnamon 1 tsp baking powder 1/4 tsp soda 1/4 tsp salt Place nuts in a shallow pan and bake at 350F for 6\-8 minutes or until golden. let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream and almond extract. In another bowl, combine flour, cinnamon, baking powder, soda and salt. Add to creamed mixture, mixing until blended. Fold in nuts. Divide the dough in half. On a greased and floured baking sheet, pat out the dough into two logs about 1/2 inch high, 1\-1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the center of preheated 325F oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack, let cool for 5 minutes. Place on wood cutting board. With serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick. Place slices upright, 1/2 inch apart on the baking sheet and return to oven for 10 minutes longer to dry slightly. Cool, store in tightly covered container. Linda

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.