Gluten-free Chocolate Biscotti

-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, cocoa powder, baking powder, salt and chocolate chips and mix well until a dough forms. It should be slightly wet.
-1 Line a baking tray with parchment paper. Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9″ long and 3″ wide- it should have a slight oval shape.
-1 Bake for 20-22 minutes, until the top is slightly firm to touch. 
-1 Remove from oven and let it cool completely for 15-20 minutes.
-1 Lower the oven temperature to 300 F.
-1 Once the cookie cools, slice into 1/2″ sticks. You should have about 12-14 pieces. Place them back on the baking sheet onto one of the sides.
-1 Bake the cookies for 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 Once cool, drizzle them with melted dark chocolate and top with crushed pistachios
-1 Store them in an air tight container for up to 2 weeks, or freeze for up to 2 months.