-1 Preheat your oven to 350 F
-1 In a medium sized bowl, whisk together the eggs, coconut oil, sugar and almond extract.
-1 Add in the almond flour, baking powder, salt and pistachios and mix well until a dough forms. It should be slightly wet.
-1 Line a baking tray with parchment paper.
-1 Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9u0022 long and 3u0022 wide- it should have a slight oval shape.
-1 Bake for 20-22 minutes, until the top and edges are golden brown.
-1 Remove from oven and let it cool completely for 10-15 minutes.
-1 Lower the oven temperature to 300 F.
-1 Once the cookie cools, slice into 1/2u0022 sticks. You should have about 12-14. Place them back on the baking sheet onto one of the sides.
-1 Bake the cookies for 10-12 minutes, flip them, and bake for an additional 10-12 minutes.
-1 Remove from oven and let them cool completely, they will harden as they set.
-1 For the glaze, whisk together the powdered sugar and the brewed chai, and drizzle over each biscotti. You can top them with more chopped pistachios.
-1 Store them in an air tight container for up to 1 week, or freeze for up to 2 months.
