If you are craving a delicious Italian cookie but need it to be gluten-free and low-carb, I have you covered. I am Italian, and I have to admit this biscotti recipe is fantastic. I don’t even miss the original biscotti my family used to make. 
3½ cups almond flour + more for making the loaves
1 tsp baking soda
½ tsp salt
½ cup pistachios, chopped
½ cup dried cherries, chopped
1 Tbsp fennel seeds
2 large eggs
½ cup honey
½ cup butter, softened
½ tsp almond extract
½ tsp anise extract
Preheat oven to 325℉
Line a baking sheet with a silicone baking mat or parchment paper.
In a bowl, combine the dry ingredients. In a large bowl, whisk together the wet ingredients. Gently fold the dry ingredients into the wet until fully incorporated. 
Lightly flour a flat kitchen surface with almond flour. Form two equal portions of the dough. Using your hands, form two rectangular loaves 1-inch in size. Place the two loaves on the lined baking sheet and bake for 20 minutes. 
Remove the loaves from the oven, reduce the heat to 250℉, and let the loaves cool on the baking sheet for 15 minutes. 
Slice the loaves into ½ -inch biscotti and place them on the lined baking sheet. Bake the biscotti for 10 minutes, turn them over and continue baking for another 10 minutes. The biscotti should be golden brown. 
Remove from the oven and let cool on the baking sheet. 
Just Salt It, and enjoy!