Instructions

1. Preheat your oven to 350ºF and line a baking sheet with parchment paper.
2. Whisk together the almond flour, cacao powder, coconut sugar, baking powder, and salt in a large bowl.
3. Stir in the egg and oil. Mix the dough thoroughly until it forms a thick and sticky texture. You may need to use your hands to mix the dough thourouly.
4. Transfer the dough onto the prepared baking sheet and press it into a long log shape.
5. Bake for 20 minutes or until the edges are slighly hard. Remove it from the oven and let it cool.
6. Once cooled, slice the loaf into 1/2-inch pieces, about 10-12 slices.
7. Preheat the oven to 250ºF.
8. Arrange the biscotti in a single layer on the baking sheet and bake for 30 minutes.
9. Flip them and bake for another 30 minutes.
10. After baking, turn off the oven and let the biscotti cool inside for extra crispiness.
11. Let the biscotti cool completely before serving.
12. Melt the chocolate and drizzle it over the biscotti. Once the chocolate sets, serve the biscotti or store in the fridge until ready to serve.