Cherry & Pistachio Biscotti (Gluten Free)

Method

• Pre-heat the oven to 160°C, 325°F, Gas 3.
• Line a baking tray with non-stick baking paper.
• Mix the flour, sugar, baking powder, soda, xanthan gum and salt, very thoroughly.
• Add the eggs and vanilla and use a stiff spoon to beat well. Finally add the cherries and the pistachios. Depending on the flour, add a drop more water if the mixture is dry; you want soft dough that holds its shape. 
• Flour your hands, divide the dough in half and shape into two equal rolls, roughly 30cm x 5cm (12″x 2″). Sprinkle with flour if the dough is sticky.
• Place both dough rolls onto the baking sheet and brush well with the egg wash.
• Bake in the oven for about 30 minutes until pale golden and set.
• Remove the logs from the oven and place the baking sheet on a rack to cool slightly for about 10-15 minutes.
• Transfer to a chopping board and slice into 1½ cm (¾″) slices.
• Place back onto the baking sheet and re-bake for 15-20 minutes until golden and crisp.
• Cool.