1 tbsp/28g/1 oz maple syrupor liquid sweetener of choice
1 tbsp/20ml/0.7 oz almond milkor milk of choice
Preheat oven to 190 C and line a baking tray with baking paper (or use a cookie sheet). Roughly chop the walnuts and set them aside.
In a large bowl, sift together the gluten-free flour, cacao and baking powder (so there are no lumps). Then, stir in the Natvia, cinnamon, salt and almond flour.
In a separate bowl, whisk together the two eggs, maple syrup and vanilla extract.
Make a well in the centre of the dry mix and start to pour in the egg mix, stirring it in with a wooden spoon as you go. Once all of the egg mix is in, add in the chopped walnuts.
Keep firmly working the ingredients together to form a dough, using a wooden spoon (your fingers might help a little, too). If necessary, add the tablespoon of milk to help bring it together.
Using lightly floured hands, divide the mixture in half and shape each half in to a wide, flat log about 2.5cm (1 inch) thick. The dough should make 2 logs each between 7-8cm wide and 12-15cm long.
Place the logs on to the baking tray and bake for 25 minutes or until the logs feel just firm to touch and are starting to darken and crack. Remove from oven and allow to cool for approximately 15 minutes; reduce the oven temperature to 150 C while they're cooling.
Once cooled, slice the logs slightly on an angle using a serrated knife, at intervals measuring a little less than 1cm. Gently place the biscotti back on to the baking tray (carefully; they will still be soft).
Bake for another 20 minutes, then remove from the oven and allow to cool completely; the biscotti will harden totally upon cooling. Once cooled, drizzle over a little melted dark chocolate, if you like.
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