Mondelbrodt (Almond "Jewish" Biscotti)

I have been craving Mondelbrodt (mandel bread, almond biscotti) for a while, and in my continuing quest to de-glutenize everything, I adapted Arthur Schwartz's recipe from Jewish Home Cooking. I adapted this using egg-replacers and gluten free flour after Google searches did not lead me to any good recipes, and the following results were very good.

Try this out and let me know what you think!
4 cups all-purpose gluten free flour blend (I used Bob's Red Mill, again...this is becoming my go to all-purpose GF flour blend)
2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon salt
4 eggs worth of egg replacer (follow package instructions)
1 cup vegan sugar
1/4 vegetable oil
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2 cups roughly chopped almonds

Preheat the oven to 350 degrees.

Prep a large cookie sheet with parchment paper and set aside. In a large bowl, mix the flour, xanthan gum, baking powder and salt and set aside.

In a stand mixer with the whisk attachment, beat the Egg Replacer on medium to well mixed. Increase the speed to high, and slowly add in the sugar. Beat the Egg Replacer and sugar together until it is frothy (about 4-5 minutes).

Add the oil, almond and vanilla extracts and mix. Using the paddle attachment, slowly beat in the dry mixture and the almonds until the dough has clumped onto the paddle.

Using your eye, divide the dough into two pieces and form each into a log about 12 inches long and 3 inches wide. Place them on the baking sheet, and bake for 40 minutes or so, until golden.

Remove the logs from the oven and allow them to cool for about 5 minutes. With a serrated knife, cut the logs into 1 inch wide slices. Arrange them on the cookie sheet (you will probably need a second one now) and return to the oven for 5 minutes. Flip them over and then bake again for another 5 minutes.

Cool the cookies for a bit before enjoying - to be paired with an Earl Grey tea!