1 cup almond flour
1/4 cup coconut flour
1/4 cup Pyure sweetener (or stevia of your choice)
1 tablespoon baking powder
1/4 cup 5% greek yogurt unsweetened
4 eggs, whisked
1/2 tablespoon almond extract
1 teaspoon cinnamon
1/4 cup chopped walnuts
1/4 cup chopped macadamia nuts
1/4 cup unsweetened dried cranberries
1/4 cup sugar free chocolate chips (optional)
7x11 baking pan
Preheat oven to 350 degrees Fahrenheit. Line the baking dish with parchment paper.
In a large mixing bowl combine all of your flours, sweetener, and baking powder. Mix well. Add in your eggs, Greek yogurt, cinnamon, and extract. Mix in the add ins- macadamia nuts, walnuts, cranberries, and chocolate chips.
Pour into your parchment lined baking pan and bake for 25 minutes (keeping oven on because you will bake these a second time)
Allow to cool. Remove from the parchment, and slice into 1" slices.
Lay them out on an oven safe wire rack and return to the oven to "crisp" up. I like my biscotti semi crunchy (not break a tooth crunchy) so only baked these for an additional 10 minutes.
You can certainly extend the time, based on your liking.
Allow to cool and drizzle with melted white or dark sugarfree chocolate chips!
Makes approximately 10 biscotti.