Gingerbread Gluten-Free Biscotti With Coffee Glaze

1. Preheat your oven to 325°F and line a cookie sheet with a silicone baking mat or parchment paper.
2. In a medium bowl, stir together the oat flour, baking powder, cinnamon, ginger, and salt. Set aside.
3. In a large bowl, using an electric hand mixer, beat together the coconut oil, coconut sugar, and molasses, scraping down the sides as needed. Add the egg and vanilla extract and beat until creamy and well combined.
4. Add the oat flour mixture to the sugar mixture and stir until a very sticky, wet dough forms. Scrape the dough onto a large piece of plastic wrap, form it into a disc, and refrigerate for 20 minutes.
5. Once your dough is chilled, roll it on a lightly oat-floured surface into a 12-inch-long log. Press the dough down until it is about 1/2 inch thick.
6. Gently lift the dough onto the prepared pan. If it gets misshapen, just reshape with your fingers once it’s on the pan. Bake the log until the edges are just golden brown and the dough starts to form a crust, about 24-25 minutes. Remove from the oven and let cool on the pan for 5 minutes.
7. Once cooled, using a very sharp, serrated knife, slice the biscotti on a diagonal, about ¾-inch thick. Slice very carefully, so that the biscotti do not crumble. I found it easiest to start my knife at the outer edge of the biscotti (when cutting the diagonal) and working in, as opposed to slicing the middle and working out.
8. Gently lay the biscotti flat on the pan and bake them again until they are golden brown and dry, about 13-14 minutes, flipping once halfway through the baking time. Let cool on the pan completely.

Make the glaze:

1. Once the biscotti are cooled completely, add the coffee, coconut sugar, and molasses to a medium pot over high heat. Do not stir them together, just let them sit in the pan.
2. Once the liquid just begins to boil, add the coconut oil and stir quickly until the coconut oil melts. Once melted, boil the mixture for 2 minutes, stirring constantly. Then, reduce the heat to medium and cook the glaze for an additional minute, stirring constantly. It should be thickened and able to coat the back of a spoon.
3. Immediately transfer the glaze to a small bowl and cool for 25 minutes to allow the glaze to thicken.
4. Drizzle the cooled glaze over the biscotti and DEVOUR.