Cinnamon Almond Biscotti with Chocolate Glaze

For the biscotti:

Preheat oven to 350ºF. Line a large baking sheet with parchment paper.

Sift together flour, cinnamon, baking powder, and salt. Set aside.

Cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour mix to butter and mix just until combined. Stir in chopped almonds.

Shape dough into 2 equal 12-inch logs. Place logs on baking sheet and flatten out to about 1/2-inch thickness. Bake for 30 minutes, or until center is firm and edges are golden. Remove from oven and let cool on pans.

When cool enough to handle, cut the loaves into about 1/2-inch slices. Return the slices to the baking sheet, cut side up. Bake for another 10-15 minutes, turning once. Cool completely then glaze with chocolate.

For the glaze:

Melt chocolate chips in microwave. Stir in shortening and corn syrup until mixture is smooth.