Gluten-Free Biscotti

Name: Gluten-Free Biscotti
Total time: 57
Yield: 48
Ingredients: 3 eggs; 1 cup white sugar; ¾ cup vegetable oil; 2 teaspoons anise seed; 1 ½ cups gluten-free all-purpose flour mix (such as Bob's Red Mill®); 1 ½ cups rice-based flour mix with xanthan gum; 2 teaspoons baking soda; 1 teaspoon xanthan gum; ½ teaspoon salt; 1 cup chopped almonds

Recipe by hartleystudo from allrecipes.com

Dessert 57 Mins.

Ingredients

48 servings

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3 eggs
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1 cup white sugar
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¾ cup vegetable oil
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2 teaspoons anise seed
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1 ½ cups gluten-free all-purpose flour mix (such as Bob's Red Mill®)

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1 ½ cups rice-based flour mix with xanthan gum
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2 teaspoons baking soda
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1 teaspoon xanthan gum
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½ teaspoon salt
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1 cup chopped almonds

Instructions

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 onto 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.