Instructions

1. Preheat the oven to 300 degrees F.
2. Mix the flour and baking powder in a bowl.
3. Stir in the beaten eggs, a little at a time. Be careful with the amount of egg you add as the almond butter will also add to the stickiness of the dough. You want to end up with a somewhat firm dough.
4. Mix your chosen flavoring ingredient(s) (almond butter, vanilla extract, dried cranberries or pumpkin puree) in with your hands until they are evenly incorporated.
5. Roll the dough to 7 to 10 millimeters (about 1/4 – 1/3 inch) thick by using a rolling pin. Cut the dough into two long strips, about 4 centimeters (about 1.5 inches) wide.
6. Place on a baking sheet. Bake until light golden, about 20 minutes. Remove from the oven and let cool for 10 minutes.
7. Place the strips on the cutting board. Using a sharp serrated knife, cut each strip into 1 – 1 1/2 centimeter (about 1/3 – 1/2 inches) thick slices at a diagonal.
8. Return the biscotti to the baking sheet, cut side down. Bake until they are a toasty golden brown, about 20 minutes. Turn the oven off and allow the biscotti to cool completely before removing it from the oven.
9. For the carob topping, place the carob chips in a microwave-safe bowl. Microwave the chips on medium power in 30-second increments, stirring in between, until melted. Start with 1 tsp of the oil and stir the oil into the melted chips until incorporated and the carob is smooth and shiny. And more oil if needed.
10. Dunk half the biscuit into the melted carob or drizzle the carob onto the biscuit. Let stand 30 minutes to allow melted carob to set before serving.