Recipe: Double Chocolate Walnut Biscotti - gluten free

Well it's baking day for me and first on my list was my chocolate biscotti. Of course I cleaned it up this year and made it paleo friendly.

3 cups almond flour - sifted to break up lumps
1/2 cup cocoa powder - unsweetened
1 tsp baking soda
1 tsp kosher salt
1/2 stick unsalted butter - melted
3/4 cup maple syrup - room temp
2 eggs
1/2 tsp chocolate extract (optional but worth it)
1 cup walnuts - chopped (you could sub any favorite nut here)
1/2 cup bittersweet chocolate chips (Ghiradelli 60% is what I use)

Preheat oven to 350. Butter and flour a baking sheet. Or just use parchment paper.

In large bowl whisk flour, cocoa, baking soda and salt together.

In another bowl (or stand mixer) mix butter and maple syrup. Add eggs and chocolate extract and mix until combined. Slowly (1/2-1 cup at a time) add dry ingredients. Once combined, dough should be pretty thick. Mix in nuts and chocolate chips. Pour onto baking sheet and shape it to form a log. Approx 12" long, 3" across. (yeah, I know what it looks like) It will spread out while cooking.

Bake 35 minutes. Remove and let cool for about 5-10 minutes. With a big sharp knife very carefully cut in 1" slices and flip them on their sides. Bake an additional 15 minutes or until they are firm/crispy to the touch. (You may want to remove the smaller end pieces after about 4-5 minutes so they don't burn) Remove and let cool completely. Store in an air tight container or eat until you bust a button.