Chocolate, Ginger & Almond Biscotti

Ingredients

• 126g (4.4 ounces or 1 cup plus 2 tablespoons) almond flour/meal
• 50g (1.8 ounces or ⅓ cup) sorghum flour
• 44g (1.6 ounces or ⅓ cup) tapioca starch
• 28g (1.0 ounces or ¼ cup) corn starch
• 20g (0.7 ounces or 4 tablespoons) cacao powder
• ½ teaspoon (2.5ml) xanthan gum
• ¾ teaspoon (3.75ml) baking powder
• ¼ teaspoon (1.25ml) salt
• 60ml (¼ cup) pure maple syrup
• 39g (1.4 ounces or 3 tablespoons) coconut oil, melted
• 30ml (2 tablespoons) ginger syrup (I use this brand)
• ½ teaspoon (2.5ml) pure vanilla extract
• 1 extra large egg, at room temperature
• 39g (1.4 ounces or ¼ cup) Buderim Ginger Naked Ginger
• 36g (1.3 ounces or a slightly heaped ¼ cup) slivered almonds