gluten-free biscotti

Ingredients

• Servings: 48
• 3 eggs
• 1 cup white sugar
• 3/4 cup vegetable oil
• 2 teaspoons anise seed
• 1 1/2 cups gluten-free all-purpose flour mix (such as bob's red mill®)
• 1 1/2 cups rice-based flour mix with xanthan gum
• 2 teaspoons baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup chopped almonds

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 57 mins


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper or lightly grease.
• beat eggs together in a bowl until thick and lemon-colored. gradually add sugar to eggs while continually beating. pour oil into egg-sugar mixture and beat until smooth. mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. fold almonds into the dough.
• turn dough the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
• bake in the preheated oven for 20 minutes. cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. lay slices, cut-side down, on baking sheet.
• bake in the oven until golden brown, 10 to 15 minutes. transfer biscotti to a wire rack to cool completely.