Ingredients

• 3 eggs
• 1 cup white sugar
• 3/4 cup vegetable oil
• 2 teaspoons anise seed
• 1 1/2 cups gluten-free all-purpose flour mix (such as Bob's Red Mill®)
• 1 1/2 cups rice-based flour mix with xanthan gum
• 2 teaspoons baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup chopped almonds

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
2. 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.
3. Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
4. 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.
5. Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.