I've always been upfront about my habit of eating cookies for breakfast. Other members of my family do it, which makes sense given that we're part Italian. Italian supermarkets stock cookies that are meant to be eaten specifically for breakfast—my favorite are made by the Mulino Bianco brand. But for some reason, Americans aren't really behind the idea. I'm here to reiterate: if you can have a chocolate croissant or frosted doughnut for breakfast, then you can certainly have a cookie, which doesn't even need to be very sweet by definition.
These Greek biscotti are a good example. They're digestive-like in their mild sweetness, almost bland, really, which makes them perfect for a dunk in coffee (especially a strong, sweet coffee or espresso.) Lemon zest and juice perk them up a little, olive oil provides a subtly fruity backbone, and sesame seeds add some textural variety. But to be straight, these aren't going to knock your socks off. They're just going to help welcome you into the day; a simple, calming bite for those mornings when even a plate of eggs is far too complicated for your mind or stomach.About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios