Making the Biscotti: 1. Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and spray lightly with oil. 2. Mix wet ingredients: Whisk together eggs, olive oil, and almond extract in a bowl. 3. Mix dry ingredients: In a separate bowl, combine almond flour, protein powder, sweetener, baking powder, salt, and slivered almonds. 4. Make dough: Pour wet ingredients into dry ingredients and mix until a dough forms. 5. Shape: Form dough into a flat log on the baking sheet, about 10 x 4 inches. 6. First bake: Bake 12-15 minutes until firm and lightly golden. Remove and cool for 15 minutes. 7. Slice: Cut the log into 12 even slices using a sharp knife. Cut straight down—don’t saw. 8. Second bake: Lay slices flat on the baking sheet. Bake 10-15 minutes, flipping halfway through, until both sides are golden and crispy. 9. Cool: Let cool completely on a wire rack. Making the Chocolate Shell: 1. Melt cocoa butter in a double boiler over medium-low heat. 2. Stir in powdered sweetener until smooth. 3. Add cocoa powder gradually, stirring until fully combined and smooth. 4. Remove from heat. Dip biscotti in chocolate or drizzle over top. 5. Refrigerate until chocolate hardens (about 15-20 minutes).