INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
BISCOTTI
Step 1
Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
Step 2
In a large bowl, whisk together the almond flour, Swerve, cocoa powder, orange zest, baking powder, and salt. Stir in the butter, egg and orange extract until the dough comes together.
Step 3
Turn dough out onto prepared baking sheet and form into a long, low log, about 3 by 15 inches. Bake 22 to 25 minutes, until firm to the touch. Remove and let cool at least 20 minutes.
Step 4
Using a sharp knife, cut into 16 even slices. A straight up-and-down motion works better than sawing back and forth. Separate slices and space around the baking sheet, then return to the oven. Bake at 325F for another 15 minutes, then turn off oven and let biscotti sit inside until completely cool.
GLAZE
Step 1
In a heatproof bowl set over a bowl of barely simmering water, combine the chopped chocolate and butter, stirring until melted. Stir in the orange extract.
Step 2
Dip one end of each biscotti into the melted chocolate and place on a waxed paper-lined cookie sheet. Sprinkle with orange zest, if desired. Let set until firm.
Makes 16 servings.
