Gluten-Free Almond Biscotti

By tinathorn

Ingredients

• 1 cup superfine rice flour
• 2/3 cup sorghum flour
• 1/3 cup potato starch
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 1/8 teaspoon salt
• 2 eggs
• 1 Tablespoon Amaretto
• 1-1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 Tablespoon butter, at room temperature
• 3/4 cup whole, toasted almonds, roughly chopped
• bittersweet chocolate chips, melted (optional)
• finely chopped almonds (optional)

Details

Adapted from girlcooksworld.com

Preparation

Step 1

Preheat oven to 300 degrees and line a large cookie sheet with a baking mat or lightly grease and dust with rice flour.

Combine the rice flour, sorghum flour, potato starch, sugar, baking powder, xanthan gum, and salt in a large bowl. Add the eggs, Amaretto, almond and vanilla extracts and butter and mix, at first with a spoon, and finally with your hands until the dough is well combined.

Shape dough into two logs about 1-inch high (width and length will depend on how large you'd like your biscotti... the dough doesn't spread very much during baking) several inches apart.

Bake for approximately 45-50 minutes, or until the logs are beginning to turn golden. Remove from oven, place logs on a cutting board and let cool slightly. Using a serrated knife, slice diagonally into biscotti approximately 3/4-inch thick.

Place the biscotti back on the cookie sheet and bake 15-20 minutes, or until the biscotti begin to turn golden. Flip the biscotti over and bake another 15-20 minutes.

Remove from oven and let cool. If you'd like to make a chocolate dipped version, dip the biscotti into melted chocolate. Place on a wax paper-lined cooling rack and sprinkle with finely chopped almonds. Let cool completely.