Falling in love with Tumminia flour, a whole grain Sicilian variety from the bio-diverse miller Molini del Ponte, I was eager to try using it for something other than bread. I found a biscotti recipe that specified mixing Tumminia with "OO" flour, along with orange zest and lard.  These biscotti aren't the typical twice cooked variety which are crisper.  They're more like a sable cookie in texture and thankfully not sickenly sweet!