ORANGE & ALMOND BISCOTTI (no refined sugar)
340(¾  cups) all-purpose flour, plus extra for dusting 
140g (2 cups) sliced raw sliced almonds 
25g (1 cup) zero calorie granulated sweetener
50g (¼ cup) coconut palm sugar or zero-calorie monkfruit golden sweetener
½ teaspoon Celtic salt 
½ teaspoons baking powder 
3 large eggs 
3 large egg yolks 
½ tablespoons ground cinnamon 
2 teaspoons pure vanilla extract 
½ teaspoon pure almond extract 
1 ½ teaspoons orange zest 
1 tablespoon almond milk (or whole milk) 

30g (¼ cup) cacao powder 
2 tablespoons zero calorie Confectioners sweetener
50g (¼ cup) organic raw coconut oil, room temperature 
¼ teaspoon pure almond extract 
 sugar-free white chocolate (optional) 

Bake: 45 mins. (30 + 15) 180 C/350 F/ Gas Mark #4 
  1. Preheat the oven to 180 C/ 350 F. With greaseproof paper or parchment, line a baking tray and place almonds on the tray. Bake for 10 minutes. Remove from the oven and let cool for 10-12 minutes. Set baking tray aside. 
  1. In a large mixing bowl, whisk together the zero calorie sweetener, flour, coconut palm sugar, Celtic salt, cinnamon, and baking powder. In a separate medium bowl, whisk the eggs together, two of the egg yolks, orange zest, the almond extract, and the vanilla extract. 
  1. Add the cooled almonds to the flour mixture, then add the egg mixture. Mix together with a spatula until dough comes together, then knead dough until almonds are evenly dispersed. 
  1. Place the dough out onto a lightly floured surface, and divide it into two equal pieces. Roll each piece into a log form about 4 cm. (or 1 ½ inches) in diameter. Place the logs on the prepared baking sheet with at least 5 centimetres (or 2 inches) space between them. Carefully press each log to flatten slightly until they are approximately 2 or so centimetres (or 1 inch) in height. 
  1. Whisk together the remaining egg yolk in a small bowl with the almond milk. Brush each log with the egg yolk mixture. 
  1. Bake the logs for 30 minutes. Remove from the oven and let cool for about 15-20 minutes or until they're not hot to the touch, then cut into 1 cm (or about ½ inch) slices at a slant (I made my biscotti into long and short pieces) about fifteen to twenty pieces. Place the slices on the baking tray, and bake for 15 minutes more, or until the pieces have hardened when pressed. 
  1. Remove the baking tray from the oven, and let cool for 8-10 minutes on the tray. Transfer to a wire cooling rack with parchment underneath. 
  1. For the glaze: In a small microwavable dish, place coconut oil inside and heat until liquefied (in 30-second intervals).  Remove from microwave and add the cacao powder, and 1-2 tablespoons zero calorie Confectioners’ sweetener, stirring until well combined.  
  1. Scoop out a generous amount of chocolate (cacao) mix, and drizzle the chocolate over each biscotti, holding the spoon up drizzling in a back and forth (zig-zag) motion. Let biscotti glaze set to dry. Biscotti can be stored in a sealed container up to 7-10 days. 

*Note: I also used sugar-free white chocolate (melt in a microwavable container). Alternatively, you could use regular white chocolate. I also sprinkled a dash of Celtic salt atop each biscotti, which is optional. For sweetener alternatives, I typically use monk fruit sweeteners or a granulated Stevia blend.