1/3cupmaple syrup OR use 1/4 cup maple syrup and 2 T. coconut sugar
½cupchopped dark chocolateI used Dove Dark
Egg wash1 beaten egg mixed with a little water (you’ll have leftover egg wash)
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix the almond flour, arrowroot, baking powder and salt together in a large bowl. Add the softened butter and stir until butter is evenly blended.
Add the maple syrup and extracts, then stir everything together to make a soft dough.
Divide dough in half and shape each half into two logs, each about 4 inches long, 2 1/2 inches wide and a little less than an inch tall. If you prefer you can make one log that is 8 inches long, but two small logs gives you more edge pieces.
Bake for 28 minutes. Biscotti should be golden brown. Let cool to room temperature, then put in the refrigerator and chill for several hours or overnight.
Heat the oven to 250.
Cut the cold biscotti into 1 inch (or make slightly thinner if desired) slices.
Stand biscotti on a baking sheet and bake for about 35 minutes at 250. If for some reason your biscotti slices won’t stand (say, you cut them super thin!), you can lay them on their sides and flip.
Let the biscotti cool completely. It will crisp as it cools.
I made two 4x4(is) logs so that I’d have more edge pieces and also so that I could test how a small log would bake in case I just wanted to bake half the recipe.