Step 1

Preheat the oven to Prep a rimmed baking sheet for nonstick. I use parchment paper. In a medium bowl, use a whisk or a for to mix together the almond flour and baking powder.

Step 2

Next, in a mixing bowl, beat together the sugar alternative and the butter until creamy. Add the eggs one at a time and then add the extracts. Stir in the dry ingredients from the first bowl until just blended. Then fold in the almond slivers. Form the dough into a log that is about 12" long and 3" wide (give or take). The dough will be crumbly and you will need to use your hands. Bake for 35-40 minutes or until golden before removing from the oven and allowing to cool for 30 minutes.

Step 3

Once the baked biscotti has cooled you can slice it diagonally into ½-3/4" slices and then place them cut side down on the baking sheet. Return the biscotti to the oven and bake for another 10-15 minutes or until the bottoms are golden brown. Transfer the biscotti to a cooling rack to cool. Top your biscotti with your choice of ingredients and serve.