Tiramisu Biscotti

Whisk egg yolks, macadamia milk, and sweetener in a medium metal bowl to blend. Slowly mix in the melted butter so the eggs don't cook unevenly. Set bowl over a saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and an instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Remove mixture from over water. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
6 large egg yolks, 1/2 cup unsweetened macadamia nut milk, 1/4 cup Natural Sweetener, 1/4 teaspoon stevia glycerite, 1/4 cup butter

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sweetener until smooth. Beat in the eggs one at a time, then stir in the rum extract. Combine the almond flour, baking powder, and espresso powder; stir into the creamed mixture until well blended. The dough will be stiff, so mix in the last bit by hand. Mix in the chocolate pieces and nuts. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto the baking sheet 4 inches apart. Brush with a mixture of water and yolk.
1/3 cup butter, 1/2 cup Natural Sweetener, 1/2 teaspoon stevia glycerite, 2 large eggs, 1 teaspoon rum extract, 2 cups blanched almond flour, 2 teaspoons baking powder, 2 tablespoons instant espresso powder, 1 bar The Good Chocolate, 1/2 cup walnuts
Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on the baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1-inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Makes 30 biscotti.