- ½ stick soft butter
- ⅛ teaspoon monk fruit powder
- 1 ounce cream cheese
- 1 egg
- 1 ½ teaspoon almond extract
- ½ cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup chopped almonds
Preheat oven to 350℉. Beat together monk fruit, cream cheese and butter until fluffy. Once finished, let cool completely.
Add eggs and extracts.
In a separate bowl, mix all other ingredients together and slowly incorporate into butter mixture.
Scoop mixture onto baking sheet in one mound, and press into flat log shape. Bake for 20 minutes at 350℉.
With a serrated knife, cut log width wise into the traditional biscotti shape. Put back on sheet pan and bake again for 10 minutes to “toast” each cookie.
Let them cool completely and drizzle each cookie with melted 100% Midnight Coconut chocolate and let set up before eating.
*Note: if you like your biscotti extra crunchy, leave them in the oven at 300 for 30 minutes to toast. You can also leave them out at room temperature uncovered overnight to help them crisp up!*To make these a double chocolate flavor, add ⅓ cup cocoa powder to the dough while mixing and follow same instructions. Difficulty Level: Hard