Lemon Pecan Biscotti Gluten Free

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

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Steps

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Preheat the oven to 350 degrees f.

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Place a piece of parchment paper or a silpat on a baking sheet.

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Sift each of the flours through a fine-mesh sieve into a large bowl.

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Sift the almond flour particularly well , pushing the last of it through the sieve with the bottom of a heavy glass.

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Toss in the baking powder , xanthan gum , and salt.

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Stir all the ingredients together.

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Sift the dry ingredients through the sieve again , which will make them one flour.

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Place the softened butter in your stand mixer , with the paddle attachment.

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Start the mixer , beating the butter , and then pour in the sugar.

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Cream them together until they are smooth , about 3 minutes.

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Plop in the eggs , one at a time , and continue beating , until the mixture is lovely and fluffy.

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Toss in the lemon zest and mix.

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Reduce the mixer speed to as low as it goes.

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Sift the dry ingredients into the creamed butter and sugar , 1 / 3 cup at a time , allowing the mixer to run in between batches.

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When you have finishe.

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Ingredients

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almond flour, sorghum flour, tapioca flour, potato starch, sweet rice flour, baking powder, xanthan gum, salt, unsalted butter, sugar, eggs, lemon, zest of, pecans