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1
Preheat oven to 350 degrees.
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2
Place the almonds in a pan and bake until lightly toasted, 8 to 10 minutes. Let cool, then chop coarsely and set aside.
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3
In a large mixing bowl, beat together the sugar, butter, corn syrup, and vanilla until smooth. Add eggs, one at a time, beating after each addition.
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4
In a separate bowl, mix together the flour, baking powder, orange peel, and xanthan gum (if used). Add to the egg mixture, stirring to blend. Add the chopped almonds.
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5
Grease 2 cookie sheets. Spoon the dough into 4 flat loaves on the sheets; each loaf should be about 1/2 inch thick, 2 inches wide, and the length of the cookie sheet. Bake for about 25 minutes (reversing the position of the sheets halfway through the baking). When done the loaves should be browned at the edges and springy to the touch.
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6
Let the loaves stand on the cookie sheets until cool to touch. Cut diagonally into slices 1/2 inch thick. Arrange slices on their sides on the baking sheets and return to the over to bake again until the cookies are brown and crisp, 15 to 18 minutes (again, reverse the position of the pans halfway through baking).
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7
After cooling, the biscotti can be stored in an airtight container for up to a month. Makes about 4 dozen biscotti.
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8
ALMOND BISCOTTI: Replace the orange peel with 3 tsp almond flavoring.
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9
LICORICE BISCOTTI: increase the vanilla to 2 tsp and replace the orange peel with 1 tsp aniseed.
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10
CHOCOLATE-TOPPED BISCOTTI: For an added touch to any of the biscotti, melt chocolate, dip the top of the cookie in the chocolate. Let dry on a slotted wire rack.
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11
GF (gluten-free) Flour Mix: The formula is 2 parts white rice flour, 2/3 part potato starch flour, and 1/3 part tapioca flour.
