Gluten-free Super Easy Biscotti

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the eggs and oil until the mixture is smooth, pale, and well combined.

Gradually incorporate your gluten-free dry ingredients into the egg and oil mixture, stirring until a firm, workable dough forms.

Shape the dough into a flat log approximately 12 inches long and 3 inches wide on the prepared baking sheet, smoothing the surface with lightly oiled hands.

Bake the log in the preheated oven until it is lightly golden and firm to the touch, then remove and allow it to cool for 15 minutes.

Using a sharp serrated knife, slice the cooled log diagonally into individual biscotti pieces about 3/4 inch thick.

Arrange the slices cut-side down on the baking sheet and return them to the oven for the second bake until they are dry and crisp on both sides, flipping once halfway through.

Remove the biscotti from the oven and transfer them to a wire rack to cool completely before serving or storing in an airtight container.