1 tbsp yeast

2/3cup warm water

1 tbsp sugar

1 tsp salt

1/4 cup oil

2-2 ¼ cups all-purpose flour

1 egg white

1 tbsp water

coarse salt, wheat germ or sesame seeds

Preheat oven to 350 °F. Grease two baking sheets. Set aside. In a mixing bowl dissolve yeast in warm water. Stir in sugar, salt, oil and one cup of the flour. Beat the mixture until it smooth. Mix in enough flour to make a dough that is easy to handle.

Transfer dough to a lightly floured surface. Knead until smooth and elastic. Cut into 36 equal parts. Roll each part into a rope, eight inches long for thick breadsticks and 10 inches long for thin breadsticks. Place about one-inch apart on baking sheets. Beat egg white and water slightly. Brush it over breadsticks then sprinkle with coarse salt, what germ or sesame seeds. Bake it until golden brown and crisp.

2 cups all-purpose flour

2/3 cup sugar

1 ½ tsp baking powder

¼ tsp salt

½ cup almonds, coarsely chopped

1 cup egg

1/3 cup honey

1 tbsp almond extract

Preheat oven at 350 °F. Line baking sheet with parchment paper and grease it. Sift together flour, sugar, baking powder and salt. Stir in almonds.

In a medium bowl, whisk the egg, honey and almond extract. Add to the dry ingredients, stirring until combined. Set it aside for five minutes.

On slightly floured surface, divide the dough to half a form into two 10 x 3" logs. Transfer to baking sheet. Bake until the logs are golden and beginning to crack on a top, about 30 minutes. Remove from the oven and let it cool for 10 minutes.

With serrated knife, cut the loaves into half-inch slices, making 36 biscotti. Lay the slices flat onto the baking sheet. Bake the biscotti until dry and lightly toasted, about 10 minutes on each side. Cool completely on wire racks. Store in air tight container.