Biscotti with Thyme and Lemon Glaze

These are DELICIOUS! And seeing as my first attempt at biscotti nearly two years ago was an epic failure, I'm pretty proud of how they turned out. Don't even worry about what the rest of them looked like! Ha ha...take 2 should be even better. :)

½ c amaranth flour
½ c corn flour/cornmeal
¼ tsp baking soda
1/8 tsp salt
2 egg whites
¾ c raw sugar
2 Tbsp unsalted butter, softened
1 tsp vanilla
zest and juice of 2 small lemons
2 tsp fresh thyme leaves

Preheat oven to 350. Coat 2 baking sheets with cooking spray. In a large bowl, stir together the amaranth flour, corn flour, baking soda, and salt. Using an electric mixer, beat in the egg whites at low speed until a crumbly dough forms.

In another bowl, beat ½ c of the sugar, the butter, vanilla, lemon zest (reserve the juice), and thyme, until combined. Scrape the mixture into the flour mixture, and beat at medium speed, until a soft, sticky dough forms.

Divide the dough into 2 mounds and transfer one to each baking sheet. Form each into an 8 inch long cylinder. Pat the cylinders into loaves about 2 inches wide and ¾ inch thick. Bake for about 20 minutes, until the loaves are puffed and springy to the touch. Rotate the pans halfway through baking. Carefully transfer the loaves to a wire rack to cool for 10 minutes. Reduce the oven temperature to 200.

Using a sharp knife, cut the loaves crosswise into scant half inch thick slices. Each will yield about 8 slices. Return the slices to the baking sheets, each slice lying on its side, and bake for about 30 minutes longer, flipping after 15 minutes, until crisp. Transfer to racks to cool.

Place the remaining ¼ c sugar in a small saucepan with the lemon juice. Bring to a boil, and cook 1-2 minutes more, stirring occasionally, until the mixture reduces by half. Cool slightly, then drizzle over the biscotti.