Spiced Date Biscotti with Maple Glaze

By flour_arrangements

gluten-free

You can easily adapt this recipe; swap the dates for chocolate chips and omit the spices and drizzle with a white chocolate glaze. Use dried cranberries and orange zest...so many yummy combos.

Based on this recipe:
http://www.celiac.com/articles/879/1/Walnut-Orange-Biscotti-Gluten-Free/Page1.html

Ingredients

• Maple Glaze:
• 3/4 cup sweet sorghum flour
• 1/2 cup white rice flour
• 1/4 cup potato starch
• 2 1/2 TBSP almond meal
• 1 tsp xanthan gum
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 2 TBSP canola oil
• 1 tsp vanilla extract
• 3 TBSP milk
• 3/4 cup sugar
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp all spice
• 1/4 tsp ginger
• 10-12 chopped dates, pitted
• 1/4 cup and 2 tablespoons powdered sugar
• 3 tsp maple syrup
• 1/2 tsp vanilla extract
• 1/4-1/2 tsp water

Details

Servings 12

Preparation

Step 1

Combine all dried ingredients, including the spices, in a large bowl (all flours, meals, starches, salt, xanthan gum, baking powder)

In another bowl, cream together eggs and sugar. Mix then add the canola oil, vanilla extract and milk. Stir in the chopped dates.

Add the wet ingredients to the bowl with the flours. Use your hands to shape into dough. Then divide dough in 2 equal portions, to make 2 biscotti logs.

On a greased cookie sheet, flatten out one of the logs so that it's about 1/2 an inch thick. Do the same with the other one, place them side by side. Sprinkle with cinnamon-sugar.

Bake at 375 for 25 minutes
Remove for 7 minutes (this includes slicing time) and also lower oven temp to 350
Slice and separate each cookie about 1/4 of an inch on the cookie sheet
Lastly, bake 10 more minutes at 350

You can prepare the maple glaze while the biscotti's baking.

Add the powdered sugar to the bowl, then add the maple syrup and vanilla extract. Begin stirring, slowly add the water 1/4 of a tsp at a time, until it's the desired consistency.

Drizzle biscotti with glaze after they've cooled for about 20 minutes.