2 1/4 cups all-purpose gluten-free flour, like mine!
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger’1/4 teaspoon kosher salt
1 cup granulated sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
For the glaze:
1 cup semi-sweet chocolate chips
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a separate large bowl, whisk together the sugar, eggs, and vanilla extract.
Fold the dry ingredients into the wet ingredients until just combined.
Next, transfer half of the dough to one side of your lined baking sheet, leaving room for the other half. Using lightly floured hands, shape the dough into a log about 9 inches long by 4-5 inches wide. The mixture will be a little hard to work with- just keep flouring your hands and shaping it as best you can.
Repeat that process for the other half of your dough.
Bake the logs for 35 minutes, then transfer to a cooling rack for at least 10 minutes. Meanwhile, lower the oven temperature to 325 degrees,
When they are cool enough to handle, use a large knife to slice each log along the short side into 1/2-inch pieces. You should be able to slice 8 to 10 pieces from each log.
Lay the pieces flat on the baking sheet and bake for 15 more minutes, flipping the biscotti halfway through.
Let the biscotti cool for at least an hour. They will harden even more as they cool.
To make the glaze, heat your chocolate chips in a microwave-safe bowl for 30-second increments until the chocolate is melted. Whisk in the spices.
When the biscotti have cooled, use a whisk or small spoon to drizzle the chocolate glaze on top of each biscotti. Let the glaze set for about 20 minutes.
These yummy treats can be enjoyed for up to one week stored in an airtight container, or up to three months in the freezer.
