Instructions: Place first 5 ingredients in food processor; pulse 6 times or until blended. With processor running, add very warm water and next 3 ingredients through food chute; process until dough leaves sides of bowl and forms a ball.

Turn dough out onto a lightly floured surface; knead lightly 5 times.

Place dough into a large bowl coated with cooking spray, turning to coat top. Cover and let dough rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.

Punch dough down; turn out onto a floured surface. Roll dough into a 24 x 7-inch rectangle, and cut into 24 (1-inch-wide) strips; roll each strip into a 15-inch rope.

Place ropes 1 inch apart on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy. Combine 1 teaspoon water and egg white, and gently brush over breadsticks; sprinkle with turbinado sugar.

Bake at 400 degrees for 13 minutes or until golden. Remove from pans; let cool on wire racks.

Yield: 24 breadsticks (serving size: 1 breadstick).

NOTES : Grissini, the Italian word for breadsticks, refers to the thin, crisp type versus the soft, chewy ones.

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