Ingredients:

• 8oz peeled (blanched) hazelnuts
• 2oz peeled (blanched) almonds
• 20oz organic all purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 5 fresh eggs
• 4oz butter melted and cool in liquid form
• 15oz Swerve™ Regular Granulated
• 1½ tsp lemon zest

Preparation Directions:

Toast and rough chop all nuts.
Mix together eggs, melted butter and Swerve™.
Sift flour, baking powder and cinnamon into sugar egg mix. Add nuts, zest and mix to combine.
Form into a 3 inch wide log and bake for 25 minutes at 350°.
Cool (for at least an hour or overnight) and slice, on the bias, 3/8 inch wide biscotti and bake at 375° for 15–20 minutes cut side down until medium brown around the edges.

Drizzle with icing and sprinkle with chopped pistachios and chopped sugar free dried cranberries.