*staring enviously at the wall of cookbooks* I'm guilty of standing in my public library's cookbook section and browsing until my kids are rolling on the floor in boredom... I've never eaten biscotti - are they really crunchy? My go-to sugar these days is Sucanat, I think that would enhance the maple-y flavor since it is such a hearty tasting sugar already. I'll let you know after I make them! :) Lee, you HAVE to make biscotti! They're so so so crunchy and good. And so many different variations. Sucanat would be a dandy choice - let me know how they turn out. PJH

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