Cacao and almond biscotti

Instructions

1. Preheat oven to 180°C. Line a baking tray with baking paper. Sift flour, cacao and baking powder into a medium bowl. Add sugar, stevia, nibs and almonds. Stir in egg and egg white until combined (mixture may be a little sticky).
2. Turn mixture onto a lightly floured surface and shape into a 24cm log. Transfer to prepared tray and flatten to 6cm wide. Bake for 20-25 minutes or until firm (roll may crack slightly on top during cooking). Set aside to cool.
3. Reduce oven to 160°C. Using a sharp serrated knife, cut log diagonally into 5mm-thick slices. Place slices on same tray in a single layer. Bake for 10 minutes. Turn and bake for a further 5-10 minutes or until crisp. Transfer to wire racks to cool.