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 recipe hunting for longer than I care to admit, I finally came across a gingerbread biscotti recipe from Jessie's Kitchen Chronicles.
I didn't add the frosting because I don't think Grandma can handle too much sugar, but feel free to alter the recipe however you'd like.
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!