cup whole almonds or peanuts
cup butter or margarine
cup white corn syrup
cups + 2 Tbsp rice flour
cup potato starch
cup tapioca starch
tsp baking powder
tsp. Xanthan gum
tsp orange zest
cooling, the biscotti can be stored in an airtight container in the
refrigerator. Makes 3 dozen
almonds on cookie sheet and bake at 350 degrees until lightly browned, 10-15
minutes or until toasted. Let cool, chop coarsely and set aside.
a large mixing bowl, beat together with electric beater, sugar, butter, corn
syrup, vanilla, until smooth. Add
eggs, one at a time, beating well after each addition. In medium mixing bowl mix together remaining ingredients.
Add to the egg mixture, and stir together until well blended.
Stir in chopped almonds.
2 cookie sheets or (1 large jelly roll pan, 17x11x1-inch).
Spoon the dough into 4 flat loaves on the cookie sheets (2 flat loaves on
large pans). Each loaf should be about 3/4-inch thick, 3 to 4-inches wide, and
the length of the cookie sheet. Bake
for 20-25 minutes or until loaves are browned at the edges and springy to the
the loaves stand on the cookie sheets until cool to the touch.
Remove to a bread board and cut diagonally into slices 3/4 to 1-inch
thick. Arrange slices on their sides on the baking sheets and return to the oven
to bake again until cookies are brown and crisp, 12-15 minutes.