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Chocolate Biscotti


1 cup whole almonds or peanuts
1/2 cup butter or margarine
1 cup sugar
1/3 cup white corn syrup
1 tsp vanilla
4 eggs
2 cups + 2 Tbsp rice flour
2/3 cup potato starch
1/3 cup tapioca starch
4 tsp baking powder
1/4 cup cocoa
1-1/2 tsp xanthan gum
2 tsp orange zest
1 tsp cinnamon
1/4 tsp salt


1. Place 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.

2. In 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.

3. Grease 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 touch.

4. Let 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. After cooling, the biscotti can be stored in an airtight container in the refrigerator.

Makes 3 dozen cookies.

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