Step 1

Preheat the oven to 175 C / 350 Fahrenheit.

Step 2

Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, whole pistachios, crushed pecans and the pinch of salt.

Step 3

Add the wet ingredients - beaten egg and almond extract - and stir, then knead until a dough forms.

Step 4

Roll the dough into a log shape. Mine was 28 cm long. Flatten into a biscotti shape.

Step 5

Bake on the middle shelf for around 25-30 minutes until lightly browned.

Step 6

Remove from the oven and let cool completely. The log will firm up. Then cut into biscotti with a serrated knife and lay down flat next to each other on the baking sheet.

Step 7

Reheat the oven to 175 C / 350 F and return to the oven for another 12-15 minutes to allow the biscotti to crisp up.