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Preheat the oven to 350* and line a baking sheet with parchment paper.
In a bowl, mix together almond flour, low carb sweetener, baking powder, nuts, and salt.
Add the egg and almond extract to the bowl. Stir all together until fully combined and then knead until a dough forms.
Roll the dough into a log shape, roughly 10” long. Flatten the dough into a biscotti shape (slightly flatten on top with rounded sides).
Bake in 350* oven for 25-30 minutes or until lightly browned. Remove the Pistachio Biscotti from the oven and let cool completely to room temperature.
Once the log is COMPLETELY cooled, then cut into 1” cookie slices with a serrated knife into about 1” cookies. Lay down cookies flat on the baking sheet.
Reheat your oven to 300* and bake the biscotti cookies for 15 minutes to allow the biscotti to crisp up. Turn the heat off at 15 minutes and open the oven door. Let Biscotti sit in the oven for another 30-60 minutes or until the oven is cool.