Preheat oven to 325F. In a bowl, combine almond flour, sweetener, baking powder, xantham gum, vanilla extract, macadamia, and spice blend until homogenous.

In a separate bowl, melt butter. Add eggs. Beat well.

Add the butter and egg mixture to the dry ingredients.

Mix well and form into a dough.

Transfer dough to work surface, pat, and form into an even, flattened, oblong or square-ish shaped log. Note that the dough is sticky. To help with the shaping, dust hands with almond flour.

Transfer dough to a parchment lined sheet tray and bake for 30 minutes or until firm, lightly golden, and top is slightly cracked. Remove from oven. Set aside to cool, about 15 minutes.

When cool, slice loaf into half inch thick slices. Slice deliberately using a serrated knife. If you find that your loaf is crumbly, place in the freezer to firm up some more.

Preheat oven to 250F. Line slices on a parchment lined sheet tray. Bake for 15 minutes. Flip slices and bake for another 15 minutes.

Turn oven off. Let the biscotti cool in the oven until crisp, crunchy, and dry. Store in an airtight container.