Preheat and prep: Heat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and sweetener until well combined and lump-free.

Combine wet ingredients: In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond extract.

Form the dough: Pour the wet mixture into the dry ingredients and stir until a thick dough forms. Fold in the sliced almonds. If the dough feels too sticky, rest it for 3–5 minutes to allow the coconut flour to hydrate.

Shape into a log: Transfer the dough to the prepared baking sheet. With slightly damp hands, shape it into a log about 10 inches long and 3 inches wide, smoothing the top. Aim for even thickness for uniform baking.

First bake: Bake for 25–28 minutes, until the top is lightly golden and set. The center should be firm to the touch.

Cool before slicing: Let the log cool on the pan for 15–20 minutes. This prevents crumbling when you slice.

Slice carefully: Transfer the log to a cutting board. Using a sharp serrated knife, slice into 1/2-inch thick pieces, cutting straight down in a sawing motion to avoid cracking.

Second bake: Arrange slices cut-side down on the baking sheet. Bake for 10–12 minutes, flip each piece, then bake another 8–10 minutes. They should be deeply golden at the edges.

Cool to crisp: Turn off the oven, crack the door open, and let the biscotti rest in the warm oven for 10 minutes. Then move them to a rack to cool completely. They will crisp as they cool.

Optional chocolate drizzle: Melt sugar-free chocolate chips with coconut oil. Drizzle over cooled biscotti and let set before storing.