Pre-heat oven to 350F and grease a baking sheet or line with parchment or a silicone baking mat.

In the bowl of a stand mixer, beat the butter, sugar, salt, baking soda, vanilla, and almond extract until the mixture is smooth and creamy, about 1 minute.

Next, beat in the eggs . The batter will likely look curdled but don't worry it will smooth out. With your mixer on low, gradually add in flour mixing until smooth. The dough will then begin to feel sticky.

Plop the dough onto the baking sheet and divide into two, shaping it with your bench scraper into rectangles as shown above. Sprinkle with monkfruit prior to baking.

Bake the dough for 25 minutes.

After 25 minutes, remove from the oven, reduce temperature to 325F and spritz dough with room temperature water being sure to mist the edges and top evenly.

Transfer to a cutting board if necessary and slice the dough logs into ½" cookies using a serrated knife.

Arrange biscotti back on the baking sheet and bake for an additional 25-30 minutes or until biscotti are golden brown.

Remove biscotti from the oven and transfer to a cooling rack. Can be stored in a an airtight container at room temperature.

If you're going to add the chocolate dip, add a pot of water to the stove top and allow it to boil.

In a heat proof bowl add 2-3 tablespoon of Lakanto Suntella* + ½ cup chocolate chips. With the heat on low, using a silicone spatula fold the chocolate chips into the Suntella until the chocolate has fully melted. In a separate bowl, add slivered almonds. When chocolate is fully melted, remove the bowl from the heat and dip gluten free biscotti into the chocolate, then into the slivered almonds. Arrange on baking sheet and chill in the fridge to set the chocolate.