Preheat your oven to 350 degrees. Grease a cookie sheet and line it with parchment paper.

In a medium bowl combine the almond meal, slivered almonds, tapioca flour and baking powder. Set aside.

In a large bowl, whisk the egg, maple syrup and coconut oil until fully combined. Then fold in the dry flour mixture.

Place the batter on the cookie sheet. Using your hands, form the batter into a long log. About 11x6 inches. Bake at 350 for 20 minutes.

Remove the cookie sheet from the oven and cut the log into 9 strips. Move the strips around so they are no longer touching.

Place the biscottis back in the oven and bake for 10 minutes. Then, flip them over and bake for another 10 minutes.

While the biscottis cool, make your melted chocolate. In a small bowl melt the chocolate chips and coconut oil in the microwave. Microwave the chocolate in 15 second increments, stirring each time, until fully melted. Spoon the melted chocolate over half of each biscotti. Enjoy!