Biscotti with almonds and dried cranberries

Whisk the eggs (2 pcs.) with erythritol (50 g) until smooth.

Add melted butter or coconut oil (25 g), almond flour (120 g), baking powder (1/2 tsp), salt (a pinch), and vanilla or vanilla extract to taste.

Mix all the ingredients well until you have a uniform dough.

Add nuts (50 g) and dried cranberries (50 g). Gently mix to distribute them evenly throughout the dough.

Transfer the mixture to a baking sheet lined with parchment paper and use a spatula to shape it into a small rectangular loaf.

Preheat the oven to 175 °C and bake the biscotti for 15 minutes.

After this time, remove the loaf from the oven and cut it into strips about 1.5 cm wide.

Turn the biscotti cut side up and return them to the oven for 15 minutes at 140 °C.

After that, flip the biscotti to the other side and dry them for another 15 minutes at the same temperature.