Lower carb gluten free chai spice biscotti

I have fallen in love with almond flour. It has made low carb and gluten free baking wonderful!!! It’s easy to sub in and tastes great.
I love this biscotti recipe from a blog I’ve recently become addicted to. The flavors are strong but perfect with coffee or tea. I did use Splenda in place of stevia in the raw as I still need to get some, but they still tasted great.

Enjoy!!

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Ingredients:
2 cups almond flour
3/4 cup Stevia in the Raw
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp xanthan gum
1/4 cup butter, melted and cooled
1 large egg, lightly beaten
1 tsp vanilla

Directions:
Preheat oven to 325F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, Stevia in the Raw, baking powder, cinnamon, cardamom, ginger, cloves and xanthan gum. In a medium bowl, stir together melted butter, egg, vanilla extract. Add wet ingredients to dry and stir vigorously until dough comes together.
Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 22 to 24 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 15 minutes. Reduce oven temperature to 250F.
With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.

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