I have three rolls of biscotti in the oven doing the first baking . . . for the dogs, lol. Did some research on basic biscotti and what makes it crunchiest (using only the egg for binder, with no oil) and there is now a batch of oat bran flour, wheat flour and polenta molasses gingerbread biscotti baking. If the reaction to the raw dough is any indication, it should be a hit. Smells WONDERFUL . . . .