half baked biscotti

mix 1-1/4 cup almond flour, 1/2 cup whole shelled pistachio, 1/2 cup pecan pieces, 1/4 cup sugar (or monk fruit sweetener for the sugar free lads and lassies), and 3/4 tsp baking powder in a bowl. in a separate bowl, beat an egg and 1-1/2 tsp almond extract together. add the wet mixture to the dry and fold in until well incorporated and sticking together. roll the ‘dough’ into a log, and press flat such that it’s about 1” thick and 3-4” wide (length will depend on how much dough you make // how many biscotti you intend to get out of it). place the log on a parchment-lined baking sheet and bake at 350F for 20-25 min until lightly browned. once removed, let it sit on a rack until fully cooled (generally about an hour) and then use a sharp serrated knife to cut the biscotti log every 1” along the length to create biscotti shaped cookies. if you desire a true biscotti (crispy), place the cut biscotti on their side and bake for an additional 10-15 minutes.