It does not look like we have a GF biscotti recipe to date. A 1/4 - 1/2 t. oof xanthan gum per cup of GF flour is a good place to start. What you should do is find a GF biscotti recipe and compare it to your wheat recipe for other modifications. The overnight rest sounds like a great plan. It will help to continue with the activation of the xanthan gum and improve the texture. I have found 2 recipe on sites that I really like to refer to. Enjoy! Elisabeth http://glutenfreegirl.com/2009/01/lemon-pecan-biscotti-gluten-free/ http://noglutennoproblem.blogspot.com/2013/04/orange-almond-biscotti.html

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