Gingerbread House Biscotti
Ha! You thought today was just any old day but it’s not. Today is the day you should eat your gingerbread house. Here’s some math: assuming that you built and iced your GBH three to five days before Christmas, then left it uncovered on your dining room table to mature, your GBH has been air-drying in cozy radiator heat for approximately six weeks, which I’ve discovered, after many years of experimentation, is the exact amount of time it takes to render a few stale slabs of cookie into perfectly aged gingerbread biscotti, ready to be broken apart and dunked into an evening coffee. It is a true delicacy. Just make sure you chip off the gum drops first. I’m telling you from experience that those don’t get better with time.
Wait, what’s that? You threw yours out?
Amateurs! That’s okay; this can be fixed. All you have to do is go to the grocery store, buy butter, flour, eggs, molasses, sugar, ginger, and cloves, and get to it. If you start tonight, your gingerbread house will reach its peak around mid-March, at which point you will be the envy of all your fellow Christmas Freaks, who will revel in the foresight and patience you had to make not one, but two (!) gingerbread houses, and stagger (!!) them so that you could enjoy the fruits of your labor all winter long.