Preheat the oven to 350°F and line a baking sheet with parchment paper.
Whisk the flour, starch, baking soda and salt in a bowl. Mix in the coconut nectar and almond extract. Fold in the almonds and cacao nibs. Halve the dough and roll into logs about 3 inches wide, 12 to inches long, and
inches high.
Bake the logs for 14 to 20 minutes. Remove from the oven and let cool for 10 minutes. In the meantime, lower the oven temperature to 250°F.
Slice the logs on the diagonal 3/4-inch thick. Place the biscotti flat on the baking sheet, Bake for 10 minutes on each side.
Melt the chocolate in a double boiler, add the stevia, stir to combine, and dip the bottom of each biscotti. Place in the fridge to set, about 10 minutes. Store in an airtight container at room temperature for up to 1 week.