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1
Preheat oven to 325 degrees F and line a cookie sheet with a silpat or parchment paper.
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2
In a medium bowl, stir together oat flour, baking powder, cinnamon, ginger and salt.
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3
Set aside.
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4
In a large bowl, using an electric hand mixer, beat together coconut oil, coconut sugar and molasses, scraping down the sides as needed.
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5
Add egg and vanilla extract and beat until creamy and well combined.
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6
Add oat flour mixture into sugar mixture and stir until a very sticky, wet dough forms.
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7
Scrape dough onto a large piece of plastic wrap, form it into a disc and refrigerate for 20 minutes.
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8
Once dough is chilled, roll it on a lightly oat-floured surface until it is a 12-inch-long log.
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9
Press dough down until it is about 1/2 inch thick.
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10
Gently lift the dough onto the prepared pan.
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11
If it loses its shape at all, just re-form with your fingers once its on the pan.
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12
Bake the log until the edges are just golden brown and the dough starts to form a crust, about 2425 minutes.
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13
Remove from the oven and let cool on the pan for 5 minutes.
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14
Once cooled, using a very sharp, serrated knife slice the biscotti on a diagonal, about 3/4 inch thick.
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15
Slice very carefully so that the biscotti do not crumble.
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16
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.
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17
Gently lay the biscotti flat on the pan and bake them again until they are golden brown and dry, about 1314 minutes, flipping once halfway through the baking time.
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18
Let cool on the pan completely.
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19
For the glaze: Once the biscotti are cooled completely, add coffee, coconut sugar and molasses into a medium pot over high heat.
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20
Do not stir them together, just let them sit in the pan (see note).
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21
Once the outside of the liquid just begins to boil, add coconut oil and stir quickly until coconut oil completely melts.
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22
Once melted, boil the mixture 2 minutes, stirring constantly.
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Then, turn the heat down to medium and cook the glaze for an additional minute, stirring constantly.
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24
It should be thick and able to coat the back of a spoon.
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25
Immediately transfer the glaze to a small bowl and coo for 25 minutes, to allow the glaze to thicken.
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26
Drizzle the cooled glaze over the biscotti and devour.
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27
Notes: 1.
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28
It sounds odd to not stir the ingredients, but Ive tried it with and without stirring and it does affect the texture of the glaze.
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2.
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30
The glaze will fully harden overnight so you can make the biscotti in advance, or just eat them as is!
