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

",,,along with a bill for $175." The "$250 cookie recipe" hoax lives on... (sigh) Was it Nieman Marcus or Mrs. Fields? LOL Jasdip, that thing happens all the time. I laugh every time I see one poster claiming a recipe (or multiple recipes!) is (/are) "hers", posting it at every opportunity with same claim and it was clearly stolen from the Southern Fried Succubus' website. At least Deen gave credit (that time) to the source of the recipe. It's so hilarious because the language is quoted verbatim and so clearly identifiable. Don't need DNA with those fingerprints all over it! I always try to give credit to a source, and if I change it, which I often do, I say something like my variation of _____. Often I'll even include what I modified. Seems only right to me. Guess I don't have that kind of ego that needs to be fed that way. I always get a kick out of stolen recipes too when they include the typos! Yes there's times I've done things I thought were original and it'd been done before. I remember when I was a kid looking out the window at the ice dams on peoples houses thinking there's got to be a way to hook up an electrical wire to melt that ice and mount it to the roof. If I were like some, I'd have sued the ones who came up with the idea years before I was born! I don't decline recipe requests unless it's one person who I know will screw it up and then not only blame me, but spread it around. I could see how she messed up a recipe I gave her once and she wouldn't admit it. She kept on "YOU didn't give me the right recipe!" And it was a simple foolproof recipe. But as I learned in life, make something idiot-proof, they develop a better idiot. Most "cooking" recipes to me are guidelines and vary a lot. But I'll still share the guidelines. I was known more for my baking and always gave recipes freely. Especially when I got it from someone else anyway! Or I'd tell them where to get it. I usually prefer to do that since as mentioned people change things or occasionally if there's certain tools that make a difference that can very well impact the results. I will say I would not give a recipe to someone who would try to sell it or profit from it unless they shared with me. Some get overly concerned that they'd be ruined if their "secret recipe" got out, but Tony Chachery hasn't gone under and he sold his seasoning salt recipe in his cookbook. (Gotta laugh at the people screaming "gotta have some Tony's" and it's 80% salt then some garlic, pepper and MSG, that's all.) Emeril has given away his "Essense" recipes and still sells a lot. KFC's ingredients from several sources say there's not 11 herbs and spices anymore after doing a lab test on the contents. Their "secret" is not the spices, but the preparation (pressure cooker deep frying in specified amounts). Different ovens can make a difference, different altitudes and more. I modify a lot. I make no bones that I'll be leaving out mushrooms, olives and other things from a certain dish. I never blame someone if I make it wrong. But if you require a cast iron pan and a wood fired oven, say so, then the responsibility is on the other person. I know people who will be going to their graves with their secret recipes. Too bad really. The legacy of good food died with them. But there's always other options. Often I wonder if that recipe I remember as a kid was so good or whether I just thought it was great at the time and with tastes changing over the years, maybe I wouldn' like it now. A great gal on another forum has "Recipes are to be shared" on her website. So true IMO.

Here you go. =) Everyone that I have given this too this season, just love it! It will be a keeper for sure. Butter Brickle Biscotti 1/2 cup butter, softened 1/2 cup sugar 1/4 cup packed brown sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips Directions In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.

I hope you enjoy it! _____________________________________________ I enjoyed reading this on the link (what?! Interesting): "Thank you for this! I was given a huge pile of rhubarb from a friend, and was just thinking about what to do with it. Question for you about rhubarb - does anyone happen to know if you can put it through the rinse cycle on the dishwasher to get it cleaned? I've got quite a bit and the thought of doing it all by hand is squashing my desire to actually turn it into something. Replies Judy ~ My Front PorchJune 28, 2012 at 7:51 AM I've never thought of washing rhubarb in the dishwasher, but it sounds like a wonderful idea to me! I have washed cuc's for pickling in the top-loading clothes washer many times."