Lemon Pecan Biscotti Gluten Free

Description

From here: http://www.thedailygreen.com/healthy-eating/blogs/gluten-free/

Ingredients

• Almond Flour
• Sorghum Flour
• Tapioca Flour
• Potato Starch
• Sweet Rice Flour
• Baking Powder
• Xanthan Gum
• Salt
• Unsalted Butter
• Sugar
• Eggs
• Lemon, Zest Of
• Pecans

Instructions

1. Preheat the oven to 350 degrees f
2. Place a piece of parchment paper or a silpat on a baking sheet
3. Sift each of the flours through a fine-mesh sieve into a large bowl
4. Sift the almond flour particularly well, pushing the last of it through the sieve with the bottom of a heavy glass
5. Toss in the baking powder, xanthan gum, and salt
6. Stir all the ingredients together
7. Sift the dry ingredients through the sieve again, which will make them one flour
8. Place the softened butter in your stand mixer, with the paddle attachment
9. Start the mixer, beating the butter, and then pour in the sugar
10. Cream them together until they are smooth, about 3 minutes
11. Plop in the eggs, one at a time, and continue beating, until the mixture is lovely and fluffy
12. Toss in the lemon zest and mix
13. Reduce the mixer speed to as low as it goes
14. Sift the dry ingredients into the creamed butter and sugar, 1 / 3 cup at a time, allowing the mixer to run in between batches
15. When you have finished, the dough will be soft and gathering around the paddle attachment
16. Grab half the dough with your hands and shape it into a long, low log on the baking sheet
17. Aim for a rough approximation of a log, a little squat and comfortingly uneven
18. Form a log with the rest of the dough and place it on the baking sheet
19. Slide the baking sheet into the oven, on the middle rack
20. Bake the biscotti until the biscotti logs are golden and somewhat firm, but still somewhat soft, about 15 minutes
21. Take the baking sheet out of the oven and allow the biscotti to cool for 10 minutes
22. Move them to a cooling rack and turn your back on them for at least 30 minutes
23. When the biscotti are entirely cool to the touch, move the biscotti logs back to the baking sheet
24. Take a large serrated knife and make slices on the bias, all down the logs
25. Be gentle
26. This is a delicate operation
27. Stand the biscotti slices on their squat bottoms, on the baking sheet
28. Slide the baking sheet back into the oven
29. Bake the biscotti until they are unequivocally browned and crunchy, about 15 minutes
30. Cool entirely before attempting to eat