The savory recipes are very challenging. I’ve found that if the flavor component isn’t unpalatable before adding to the batter the flavors are lost and the cookie is dull, dull, dull. Today I reworked the falafel biscotti recipe with good and bad results. The flavor and aroma are there, but the texture is too soft; too much moisture in the chickpeas. Perhaps roasting them will solve the problem. I won’t give up on this one!