Here's a thread with some recipes from the Recipe Exchange. Glenda makes them all the time so hers is there along with some others.

Here is a link that might be useful: Breakfast Cookies

!LOL~ My sister is a chef and makes some lovely breakfasty confections. but shes got nothing like this she says. if anyone does I would be interested too, they sound incredible.

Uh, click on the link, Robbi.

A lot of Italian families have Biscotti with their breakfast coffee:

Sobe Biscotti
Makes 32 biscotti
Source: Burt Wolf's Local Flavors, Miami, Florida

The Miami Beach restaurant Nemo serves these biscotti with an assortment of fruit sorbets. Pastry chef Hedy Goldsmith suggests an easy way to line the loaf pan with foil. "Invert the loaf pan and mold the foil around the outside. Turn the pan over and place the molded foil right in the pan."

4 ounces (1 1/2 cups) thinly-sliced almonds
Butter or Pam vegetable spray
4 eggs, separated
1 teaspoon fresh lemon juice
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Grated zest of 1 lemon, finely grated
2 cups sifted all-purpose flour
1/2 cup dried sour cherries
1/2 cup dried cranberries

Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and toast for 10 minutes, until golden brown. Set
aside to cool. Line a 5 x 9 1/2-inch loaf pan with foil on all sides. Butter or spray Pam all over the inside of the pan and set aside.

TO PREPARE THE BATTER: Place the egg whites in the bowl of an electric mixer with the whisk attachment. Beat the egg whites with the lemon juice until they just begin to hold stiff peaks. Gradually add 1/4 cup of the sugar to the whites and continue to beat on high until they hold firm, stiff peaks. Transfer the beaten whites to a large mixing bowl. In a small bowl, whisk the egg yolks, vanilla, and salt together until the mixture becomes thick and then add the lemon zest. With a wide blade rubber spatula, fold this egg yolk mixture into the beaten whites, once it is incorporated, gradually add the remaining 1/2 cup of sugar. Then fold in the sifted flour and then the toasted almonds, cherries and cranberries.

Turn the batter out into the prepared loaf pan. Use the back of a spoon, dipped in water, to smooth out the top. Place the loaf pan into the oven and bake for 30 minutes. After 30 minutes, cover the loaf pan with a piece of foil. This will prevent the top of the loaf from becoming too brown. Return the loaf to the oven and continue to bake for 30 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted in the center. Remove the loaf from the oven and allow to cool for 15 minutes. Invert the loaf onto a plate, remove the foil, and immediately wrap with a fresh piece of foil. Allow to cool to room temperature and then place into the refrigerator for at least 2 hours or overnight.

FOR THE SECOND BAKING: Place the two oven racks on the top third and the bottom third of the oven to create two tiers and
preheat the oven to 275 degrees F. Unwrap the loaf and using a serrated knife, cut the loaf into 1/4-inch thick slices. Place the slices on a baking sheet and bake two sheets at a time until the cookies are lightly golden: this should take about 30 minutes. You want the cookies to be dry and crisp, but not too dark in color. Halfway during the baking, reverse the baking sheets to ensure that they cook evenly. Once the cookies are dry and crisp, place them on a cooling rack to cool completely and then serve. Store in an airtight container.

Recipe courtesy of Pastry chef Hedy Goldsmith, Nemo, Miami Beach, Florida