Lemon-Almond-Fennel Biscotti

DRY INGREDIENTS
2 1/2 cups brown rice flour, (or spelt flour)
1/4 cup ground flax seed
4 tablespoons tapioca flour
1/2 cup almonds, ground
1/4 teaspoon sea salt
2 teaspoons baking powder, (double acting)
1 teaspoon ground fennel seed
2 tablespoons unrefined coconut oil (or non-hydrogenated veg. shortening) (or walnut oil or canola oil)
1/2 cup almonds, whole
WET INGREDIENTS
1/3 cup maple syrup
1/4 cup brown rice syrup
3 tablespoons walnut oil, refined, (or canola oil)
1 tablespoon vanilla extract
1 teaspoon lemon extract

Preheat oven to 350 degrees F (175 degrees C).
Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking sheet).
Cookies can even stick a little to a non-stick baking sheet which messes up the cookies, so I greatly prefer parchment paper because it always makes for very easy removal.
Combine dry ingredients in a large bowl. Cut coconut oil (or shortening or oil) into flour mixture (using a fork and a knife). Mix in almonds.
Blend wet ingredients in a separate bowl.
Add the wet mixture to the dry mixture, and mix together. It may seem a bit dry at first, but once you get all the ingredients integrated, it will form a slightly sticky, shapable dough. (If other flours besides those being called for are used, additional flour may be needed to create a stiff enough dough. The dough is too wet if you can not form cookies with your hands.)
Shape dough into two logs shaped similarly to a flat/short loaf of bread. They may be a bit crumbly, but should bake together nicely. Place on the cookie sheet.
Bake for about 20 minutes. To prevent the bottom from burning, you may like to put an extra cookie sheet in the oven to protect the main cookie sheet from the heating element of the oven.
Remove logs from oven, and let cool on a cooling rack for about 20 minutes.
When cool, transfer each log to a cutting board, and with a very sharp knife, cut the log into "slices" just like bread (except this will be much flatter/shorter than a loaf of bread). Place biscotti back onto the cookie sheet. Cut as gently as possible to minimize crumbling. You should be able to press some of the pieces that fall off back onto the cut biscotti. Don't worry if the cut biscotti seem quite crumbly; after they are baked again in the next step, the biscotti will stick together much better.
Place these biscotti back on the cookie sheet, and bake at 250 degrees F (120 degrees C) for 20 minutes (this dries them out, and creates a good crunchy cookie to have with herbal tea or grain coffee).