Grissini are pencil-sized breadsticks that originated in the Turin-area of Italy. I decided that I needed to serve a bouquet of grissini with my pumpkin soup for Thanksgiving. Of course I could have picked up a package for less than $5, but where's the culinary adventure in that?!? So, here's my first attempt; I used this recipe from the L.A. Times as a jumping off point. I used whole wheat flour and added ground almonds; I seasoned mine with porcini salt and freshly ground pepper. Success! I can't wait to serve these at our feast. 1/2 C warm water 1 T active dry yeast 1 t organic raw sugar 1 1/4 C white whole wheat flour 1/2 C ground almonds 2 T olive oil porcini salt and freshly ground pepper 1. In a large bowl, combine the warm water with the yeast, sugar and 1 C of the white whole wheat flour. Let bloom for 10 minutes. 2. Stir in the remaining flour, ground almonds, olive oil and salt and knead until smooth and elastic, about 5 min...