GFCF Cranberry Orange Pistachio Biscotti

1 c white rice flour

1/2 c brown rice flour

1/2 c sorghum flour

1 t baking powder

1 t xanthan gum

1 c powdered sugar

3 eggs

1 egg yolk

1 t vanilla extract

1 t grated orange rind (I used dried, organic orange peel)

1/2 c unsalted pistachios

1/2 c dried cranberries

water

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and dust with rice flour. Sift flour, baking powder and xanthan gum into a mixing bowl. Stir in sugar and dried orange peel. Make a well in the center and add 2 whole eggs, one egg yolk and vanilla extract. Stir until just combined. Stir in pistachios and cranberries. Mix in water, 1 tablespoon at a time, until dough just comes together. Knead dough a few times on a lightly rice floured surface. Divide dough in half, shape into flattened 10"x3" logs on lined baking sheet. Beat remaining egg and brush logs with egg. Bake for 35 minutes. Remove from oven. Lower oven temperature to 300 degrees. Once logs have cooled, slice into 1/4 inch thick slices. Place slices on baking sheet and bake for 10 minutes. Turn over and bake for another 10 minutes. Biscotti are done when they are dry and hard. Continue baking in 5 minute increments if necessary until done.