It became tradition for Mom to make her mandelbrot - a Jewish biscotti (Serious Eats posted a recipe here) that she especially loved when stuffed with the dried candied fruit more frequently associated with the dreaded fruitcake. (I don't know if that's a traditional thing or not, her version is the only one I've seen like that, so I'm guessing not).
I couldn't bring myself to make a candied fruit mandelbrot, but I also couldn't make anyone else's mandelbrot recipe. So I settled for this gingerbread biscotti recipe from Smitten Kitchen. She describes it as lightly spiced; I'm a little more aggressive - and, ok, accidentally dumped way too much ground clove into the bowl, so had to up the other spices to balance it out, and I think I like the end result better.
Start by preheating oven to 350 degrees and covering a large baking sheet with parchment paper.
Next, add wet ingredients to dry and mix thoroughly; I also added about one cup of semisweet chocolate chips. It took some time for my dough to become fully incorporated, and eventually I discarded tools and went in with my hands (a cook's best tool, they say). The dough was pretty dry and soft - which makes sense, these are denser and drier cookies than say your regular chocolate chip, so the dough won't have the same texture or wetness.