These biscotti turned out delicious and beautiful. I was surprised at how easy they were to make. Even though I used a biscotti pan to make mine, don't feel like you need to have a special pan to make yours because a simple cookie sheet will work just fine (although I won't lie, I really do love my pan)! For those of you that have never had biscotti before, they are essentially a dry, crisp, twice baked cookie that originated in Italy. These "not too sweet" cookies (or biscuits as they are sometimes referred to) are baked the first time as a loaf, then sliced and baked the second time until they become dry and toasty. They're usually enjoyed dunked into coffee. The original biscotti I used to eat contained 18 grams of carbs and 10 grams of sugar each. My grain free version made with Honeyville's blanched almond flour and sweetened with Swerve only contain 3.7 net carbs and 1.8 grams of sugar each. To get my recipe, click here: Chocolate Chip Biscotti. I've posted some photos of these beauties below. Enjoy!