Gluten-Free Almond Biscotti

Whisk together the almond flour, sweetener, salt, and baking powder in a mixing bowl.
In a small bowl, beat the egg and mix in the vanilla extract and melted cooled butter.
Stir the wet mixture into the dry ingredients until a dough forms. It might seem difficult to mix at first, but it will come together.
Fold in the blanched whole almonds and lemon zest until evenly distributed.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Shape the dough into a thick log and place it on the prepared baking sheet. Bake for 15 minutes, then remove from the oven and let it cool slightly.
Place the cooked log on a cutting board. Slice the log on the diagonal, pressing a sharp knife straight down into the dough.
Reduce the oven temperature to 325°F and arrange the biscotti slices on the baking sheet.
Bake for 15 minutes. Flip the biscotti and bake for an additional 10 minutes. If the biscotti are not fully crisp, turn off the oven and let them cool inside to achieve the desired texture.
Transfer to a wire rack to cool completely and serve with chocolate dipping sauce or dip bottoms into sugar-free chocolate.