BISCOTTI GLAZE RECIPE RECIPES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl whisk together the flour, baking powder, baking soda, cloves, cinnamon, ginger, and salt. In another large bowl beat the sugar, eggs, and egg yolks. Stir in the vanilla. Then pour the flour mixture over the eggs and sugar. Stir until the dough JUST comes together. It will be slightly sticky. With floured hands, divide the dough in half and shape each half into a log that’s about 2” wide and 12-13” long. Place each log onto the prepared baking sheet, 2-3” apart, pat smooth and flatten the top. You’ll have 2 rectangles side by side that are about 1/2 -3/4" thick. Bake for 35 minutes, turning the pan halfway through. Let the biscotti cool for 10 minutes, and then cut each "loaf" diagonally into slices that are about 1/2” thick. Place the slices cut side up on the baking sheet (still lined with parchment paper) and bake for an additional 15 minutes. To make the glaze, stir together the powdered sugar, maple syrup, milk, and salt until smooth. You can add another teaspoon or 2 of milk to reach your desired consistency if needed. Drizzle the glaze over the cooled cookies and let it set up. Serve with coffee!

Steps:

• Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
• On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
• Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
• Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
• To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.