For the Maple Glaze:
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Salt
- 1 cup Granulated Sugar
- 2 large Eggs, Plus 2 large egg yolks
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Powdered Sugar
- 1 tablespoon Pure Maple Syrup
- 1 tablespoon Milk, More to reach desired consistency if needed
- pinch of Salt
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!
Recipe adapted from Cook’s Illustrated’s Spiced Biscotti (p. 804 in the New Best Recipe Revised Edition)