Twice backed for crunch, enjoy delicious biscotti with tea or coffee and get dunking!
Preheat oven to 350°F.
Whisk almond flour, sugar, baking powder and salt.
In a separate bowl, mix together squash, egg, vanilla, cinnamon, and nutmeg.
Mix dry ingredients into wet ingredients then stir in the nuts.
Using flour on hands and more as needed, shape into two logs approximately 12 inches long on a cookie sheet lined with parchment paper. Bake for 25-30 minutes.
Place logs on a rack to cool. Once cooled, slice each log diagonally and place slices back on the cookie sheet to bake again. Place back in oven for approximately 15-20 minutes, turning them over halfway. They should be crunchy.