Preheat oven to 325°Line a baking sheet with parchment paper.

Combine almond flour, Confectioners Swerve, baking powder, arrowroot powder, almond extract, and macadamia nuts. Mix until well combined.

In a separate bowl beat the melted butter and eggs.

Slowly add egg mixture to dry ingredients, mixing until a dough forms.

Transfer dough to a clean, dry work surface. Form the dough an even, slightly flattened, rectangle-shaped log. (the dough is sticky. To help with the shaping, dust your hands with almond flour).

Place dough on a baking sheet and bake for 30 minutes or until firm and golden brown. Remove from oven and allow to cool for about 15 minutes.

Preheat oven to 250°F.

Slice loaf into ½-inch thick slices. (if your loaf is crumbly and won't slice, freeze it for a few minutes to firm it up).

Line slices on a baking sheet and bake for 15 minutes. Flip and bake for an additional 15 minutes.

Turn oven off and allow biscotti to cool in the oven until crisp.

Store in an airtight container.