Lemon Pecan Biscotti

By bowerk

Ingredients

• 1/2 cup almond meal flour
• 1/4 cup sorghum flour
• 1/4 cup tapioca flour
• 1/4 cup potato starch
• 1/4 cup sweet rice flour
• 2 tsp baking powder
• 1 tsp xantham gum
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• zest of 1 lemon
• 3/4 cup crushed pecans

Preparation

Step 1

1. Preheat oven to 350 degrees. Place a piece of parchment paper on a baking sheet.

2. Mix flours, baking powder, xantham gum and salt.

3. Mix butter, pour in sugar and cream together. Add eggs one at a time. Toss in lemon zest and mix.

4. Stir dry ingredients with wet mixture, 1/3 cup at a time.

5. Lay out dough onto baking sheet in the shape of a log.

6. Bake 15 minutes until golden. Cool for 10 minutes. Move to a cooling rack for 30 minutes.

7. Move biscotti back to baking sheet, cut into pieces and stand pieces on their sides. Bake another 10 - 15 minutes.