These appear similar to the ones from the KAF Whole Grain Baking Book, which I baked to take along to a hammered dulcimer weekend last spring. They were our hotel breakfast--my friend and I couldn't face the stale donuts at the breakfast bar, which we remembered from the previous year. With yogurt or a hardboiled egg, they made a nutritious morning meal, too. I like the texture of these---the white whole wheat flour makes them a bit more crumbly and pleasantly grainy, and the cinnamon complements the wheatiness perfectly. Thanks for bringing them to mind again--I baked your lemon ones this morning! Those are for another dulcimer event; I'm providing the cookies for the morning coffee break during the workshops. I'm going to make these cinnamon whole wheat ones, too, and a couple other kinds, yet to be decided. Of course, there will have to be something chocolate! I'm thinking of doing the lemon ones again, since the recipe only made a couple dozen, and I'm going to add some crystalized ginger this time. Oh, one more thing: I love the small size. I always make my biscotti small--that way I can eat more of them! You're right, Donna, these are based on the Triple Cinnamon Biscotti in our cookie book (I think that's where they are) - glad to hear you're making them for breakfast. Great idea! PJH

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