These twice-baked logs pack real crunch, with roughly chopped whole almonds studded through every slice for that classic biscotti bite. Orange zest and a double hit of vanilla and almond extract give the dough a warm, fragrant backbone, while the two-stage bake dries the slices out into that satisfying, dunk-worthy snap. Eggs and melted butter keep the crumb tender underneath all that crispness, so it's not just crunch for crunch's sake. It's a great make-ahead option for an added sugar free kitchen — the logs slice cleanly, hold their shape through the second bake, and keep well in an airtight tin for whenever a coffee-dunking craving hits.
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Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
Whisk together the gluten free flour blend, baking powder, and salt in a large mixing bowl until evenly combined.
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