Almond Biscotti- Gluten Free

I meant to post this recipe prior to the holiday, but got too wrapped up in staying away from the computer and anything "work" wise. It felt so good.
Time flyes when you're having fun.
But now the new year is here and it's back to work !

GLUTEN FREE ALMOND BISCOTTI

1/4 cup butter
1/2 cup organic cane sugar
1 egg
2 tsp kahlua
Zest of 1 lemon
1/4 cup tapioca starch
3/4 cup almond meal or almond flour
1/2 cup white rice flour
1/2 cup, finely ground, cornmeal
2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1 tsp xantham gum
1 cup whole almonds, roughly chopped

Pre-heat oven to 325 degrees F.
Line a baking sheet with parchement paper, and lightly grease with coconut butter.

Using a food processor with the large chopping blade:
Cream together butter and sugar until light and fluffy.
Add the egg, kahlua, lemon zest and blend well again. Scraping down the sides to incorporate the ingredients well.
Add all the dry ingredients in the processor, except whole almonds.  Blend well again.
Then add whole almonds and pulse to combine.

Divide mixture into two pieces.
Place on the cookie sheet and shape into flattened "logs".
Bake 30 minutes, or just until lightly browned, and they have risen a bit.
Remove from the oven and let them rest for 25 minutes or so.
*DON'T TURN OFF YOUR OVEN YET*

Then slice the logs widthwise with a sharp knife.
Place pieces back on the cookie sheet.
Then place cookie sheet back into the oven to bake for another 25 minutes until nicely browned all around.
Once time is up, and they look nice and toasty, remove from the oven and allow to cool completely.

Store these in a glass cookie jar in your fridge. They won't last too long anyhow, so not to worry about them going bad!

*Recipe adapted from Whitewater Cooks at home, by Shelley Adams-Pistachio & Polenta Biscotti