-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, and salt and mix well until a dough forms. It should be slightly wet. Fold in the chocolate chips and stir together.
-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 9-10″ long and 3″ wide- it should have a slight oval shape, getting narrow at the ends.
-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 biscotti are cool, slice into 1/2″ sticks. You should have about 14 sticks. Place them back on the baking sheet turned onto one side.
-1 Bake the cookies for 10-12 minutes, flip them over to the other side, 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, melt the chocolate chips and coconut oil in 30 second increments in the microwave until smooth. You can top them with slivered almonds, or dip the ends of each cookie into the chocolate.
-1 Store them in an air tight container for up to 1 week, or freeze for up to 2 months.
