Almond Biscotti Toscani (Gluten-Free)

Ingredients

• 1/3 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 teaspoons orange zest
• 1 cup soy flour
• 1 cup rice flour
• 1/4 cup potato starch (NOT potato flour)
• 1/4 cup tapioca flour
• 1 teaspoon xanthan gum
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup almonds, toasted and chopped fine

Directions

1. 1

   Preheat oven to 325°F Cover baking sheet with parchment paper or grease and flour baking sheet.

2. 2

   Cream butter and sugar until light and fluffy. Add eggs, extracts, and orange zest.

3. 3

   Combine flours together in a bowl. Slowly blend dry ingredients into creamed mixture. Stir in almonds. Add water if dough is too dry. Consistency should be similar to play dough.

4. 4

   Roll half of mixture into a log approximately 12 inches long. Place on baking sheet and smooth into loaf about 1/2 thick and still 12 inches long. Repeat with other half of mixture side by side on same baking sheet.

5. 5

   Bake for 25 minutes until set and lightly browned.

6. 6

   Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick.

7. 7

   Place slices on their sides on the baking sheet. Return to oven for 5 minutes.

8. 8

   Remove from oven, flip slices over and bake an additional 5 minutes.

9. 9

   Cool completely and store in tightly covered container.