I've used your ingredients and bakeware to make biscotti for years. I finally bought a couple biscotti pans from you so I don't have to make the logs anymore. I made them initially for my husband's family because he's Italian. I even made a Swedish biscotti recipe. I grew up in northern Wisconsin where we ate Jacobson cinnamon toast. Ternary toast is better because it has more cinnamon and its almost like a thick cinnamon crust because they" paint on" some butter then dip iit in the cinnamon sugar. (per the video on the trenary toast website.) I remember drinking very weak coffee with milk, (I was just a kid so no strong coffee) and dipping cinnamon toast it before we went out to milk the cows at 6 AM before going to school. I've made Swedish skorpa but the Finnish part of me loves the cinnamon toast better. I live in California; a long ways away from the UP of Michigan. At first, I'd have my relatives ship me cinnamon toast but they never sent enough! So now, I have it mailed to me. Thanks to you for the recipe, I can make my own. Relatives from Michigan are going to visit this month so this will be the "acid test" to see if my cinnamon toast is better than Tranary Toast. I'm sorry this is so long.

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