Chocolate Biscotti gluten free

For this Flash Back Friday I pulled up a recipe I posted a few years ago here. 
I altered a couple of the ingredients in my recipe.  I changed the flour and used less xanthan gum. Otherwise I left the recipe and method as it was.
My granddaughter, who loves Biscotti, declared the changes an improvement ... and I found the dough was easier to handle.    For your convenience I'll rewrite the recipe with the changes here.

• 2 cups Julie's Flour Mix 
• 1/2 cup almond flour 
• 1/2 cup cocoa powder
• 1/2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/4 tsp salt 
• 1 tsp xanthan gum
• 1/2 cup butter 
• 1 cup sugar 
• 2 eggs 
• 1 1/2 tsp vanilla 

1. Beat softened butter and sugar together until fluffy. 
2. Add the eggs and beat until light.
3. Add dry ingredients and mix until smooth. 
4. Form into a ball and refrigerate for at least an hour, or overnight. 
5. Shape dough into 2 or 3 logs. 
6. Bake at 350 degrees for 20 minutes. 
7. Let cool ... cut into fingers or slices and bake for another 20 minutes until dry. 
8. Let cool until thoroughly dry,  then dip tips  into melted chocolate if desired, or use my granddaughter's favorite accompaniment, on the side - Nutella.  Or eat them plain, dunked into coffee.