1. Place the almonds in a food processor fitted with the S blade and grind well (not so well that they start turning into nut butter, but you want them to resemble flour). Alternately, you can use 1/4 cup almond flour.
2. Add the coconut pulp, vanilla, flax, sweetener, and coconut or almond milk. Process until the mixture is totally incorporated and resembles a thick dough. If it's super sticky, add a little more coconut or almond milk.
3. Turn the dough out onto a Teflex-lined dehydrator sheet and shape into a mini loaf. Dehydrate at 115 degrees for 3 hours.
4. Cut the loaf into biscotti shaped cookies, and continue dehydrating till they are totally dry and crunchy (another 6-8 hours). Serve with tea or coffee :-)