Gluten Free Almond Biscotti

Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone liner.

In a medium bowl, whisk together the almond flour (2.25 cups), arrowroot starch (5 tbsp), baking powder (1 tbsp), salt (0.25 tsp), and sugar (0.5 cup).

Add the replacer (2 egg), coconut oil (2 tbsp), and vanilla (1 tsp) to the dry mixture. Combine with a spatula or hands until a dough forms. If too dry, add a few drops of [water]. Fold in the almonds (0.67 cup).

Form the dough into two 3-inch wide logs on the prepared cookie sheet. Leave a few inches between logs. Bake for minutes (30). Start 30m timer

Remove from oven and let rest for minutes (10). Reduce oven temperature to 275°F (135°C). Slice logs on the bias into 0.5-inch slices. Place on the cookie sheet and bake for another minutes (20). Let cool completely. Start 20m timer

(Optional) Melt the dark chocolate (1 cup) over a double boiler or in the microwave, stirring frequently. Dip one side of the cooled biscotti into the melted chocolate and set on a cookie sheet lined with wax paper. Cool in the refrigerator.