Biscotti

Ingredients

• 1 ¼ cup blanched hazelnuts
• 2/3 cup blanched almonds
• 3 1/3 cup all purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 5 large eggs
• ½ cup butter, melted
• 2 cups Swerve
• 1 ½ tsp grated lemon zest

Instructions

1. Toast nuts and roughly chop.  Set aside.
2. Preheat oven to 350F and line a large baking sheet with parchment paper.
3. In a medium bowl, sift together flour, baking powder and cinnamon.
4. In a large bowl, beat eggs, melted butter and Swerve.  Beat in flour mixture until just combined.  Stir in nuts and lemon zest.
5. On prepared baking sheet, form dough into a 3-inch wide log and bake 25 minutes.  Let cool at least half an hour and up to overnight.
6. Increase oven temperature to 375F.
7. On the bias, slice into ½ inch slices and lay cut-side down back on baking sheet.  Bake 15-20 minutes or until golden brown around edges.
8. Remove and let cool.  Drizzle with melted chocolate and sprinkle with chopped pistachios or sugar-free dried cranberries (optional).

Makes about 14 servings.