Chocolate biscotti with almonds and dried raspberries

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

Add almond flour (100 g), cocoa powder (20 g), baking powder (1/2 tsp), a pinch of salt, and melted butter or coconut oil (25 g) to the mixture. Mix thoroughly until you get a homogeneous dough.

Next, add almonds or other nuts (50 g) and dried raspberries (50 g). Gently mix to evenly distribute the berries and nuts throughout the dough.

Place the resulting mass on a baking sheet lined with parchment paper, and use a spatula to shape it into a small rectangular loaf.

Put the loaf in a preheated oven at 175 °C and bake for 15 minutes.

After that, take it out and cut it into strips about 1.5 cm wide. Turn the biscotti cut side up and return to the oven for 15 minutes at 140 °C.

Then flip them onto the other side and dry for another 15 minutes at the same temperature.