crazy for a cookie

geez, I wanted a cookie.
All the store-bought ones seem insipid and overly sweet. Even the recipes I make regularly didn't tempt me: too sweet, too much chocolate, too hard/time consuming to make. Then I remembered biscotti. Here's the recipe from Phoebe's Bed and Breakfast through Pat to me and now to you.

Spray an airbake cookie sheet with Pam or a similar product.

1 1/4 cup wheat flour (I used unbleached)
1 cup flour made from oatmeal (blend it in a blender or use a food processor)
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 large eggs
1 tablespoon vanilla
1 1/4 cup raisins (I mixed some golden raisins in.)

Combine the dry ingredients in a large bowl.
Whisk the eggs and vanilla together, then mix into the dry ingredients.
Add the raisins.
Mix it well.

Spoon half the batter onto a well-floured surface. It will be sticky. Roll it into a snake a little shorter than the length of the cookie sheet. Carefully move the log to the cookie sheet. Roll the second half into another log and transfer it to the cookie sheet too. Leave plenty of room between the two logs. They will spread out as they bake.

Bake for 30 minutes at 350 degrees.

After 30 minutes, remove the logs from the oven. Leave the oven door open. Transfer the logs to a cutting board. Let them cool for a few minutes while you reset the oven temperature to 300 degrees.

Slice the log with a sharp serrated knife into diagonals about an inch wide.

Return the slices to the cookie sheet, standing them on end. Return the cookie sheet to the oven and bake at 300 degrees for another 20 minutes.

Let the biscotti cool, then store in a sealed container.

It is a little like eating dog biscuits as the biscotti are hard and crunchy but I find them very satisfying.