Gluten free maple walnut biscotti

These gluten free maple walnut biscotti are the perfect low carb treat. Enjoy with a nice cup of coffee for an afternoon break or even as dessert.

Ingredients

1.  Biscotti:
2.  2 cups almond flour
3.  1/2 cup Swerve Sweetener
4.  1 tsp baking powder
5.  1/2 tsp xanthan gum
6.  1/4 cup walnut oil (or other oil)
7.  1 large egg, lightly beaten
8.  3/4 tsp maple extract
9.  1/2 cup walnut baking pieces, toasted
10.  Glaze:
11.  1/4 cup powdered Swerve Sweetener
12.  1 1/2 tbsp almond milk
13.  1/2 tsp maple extract

Instructions

• Preheat oven to 325F and line a baking sheet with parchment paper.
• In a large bowl, whisk together almond flour, sweetener, and xanthan gum. In a medium bowl, stir together walnut oil, egg, and maple extract. Add walnut oil mixture to almond flour mixture and stir until dough comes together. Stir in walnut baking pieces.
• Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 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.
• For the glaze, whisk together the powdered erythritol with the almond milk and maple extract. Drizzle over cooled biscotti and let set 30 minutes.