Then sometime last week a switch took place in my craving motherboard and all my childhood dreams of eating cookies for breakfast came true.
After one of those recipe search sessions that takes almost as long as the baking process I finally came across a gingerbread biscotti recipe from Jessie's Kitchen Chronicles.
I didn't add the frosting because I'm really not sure how much sugar Grandma can handle, but feel free to pump up your blood sugar levels this season.
1/2 c butter (1 stick)
1/2 c sugar
1/2 c brown sugar
1 tbsp ground ginger
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
3 tbsp molasses
2.5 c flour
2 tsp baking powder
3/4 c chocolate chips
Preheat the oven to 350º F
-In a medium bowl combine the butter, sugars, and spices
-Add the eggs one at a time, mixing well between each addition
-Add the molasses and mix
-Add the flour and baking powder, mixing slowly to absorb all the dry ingredients
-Add the chocolate chips
-Move the dough to a floured surface and form into one or two logs, then flatten the logs slightly and place on parchment lined baking sheets
-Bake for 25 minutes or until golden and slightly cracked (not dough-y), let cool for 10-15 minutes, then cut into 1/2 inch thick slices and place them on the baking sheet cut-side down
-Reduce the oven temperature to 325º F and place the baking sheets back in the oven for 7-9 minutes
-Remove the baking sheet, rotate the biscotti slices so the side facing up is now facing down, and bake for another 7-9 minutes
-Remove the biscotti from the oven, let cool, and enjoy!