Brownies for breakfast? We’re doing it — well, Pistachio Brownie biscotti, that is! This GF recipe is super crunchy, packed with roasty pistachios, and drizzled with a bit of extra dark chocolate for a bit of razzle dazzle to create the most satisfying start to your day or snack throughout. Bonus – it only takes a few minutes!
INGREDIENTS
- ½ cup coconut sugar
- 2 Tbsp maple syrup
- ½ cup Pistachio Brownie Almond Butter
- 2 eggs
- 1 tsp vanilla extract
- 1 4/5 cups almond flour
- 2 Tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup mix-ins (we used roasted pistachios)
- 2 oz dark chocolate (optional)
PREPARATION
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Preheat oven to 350 degrees Fahrenheit.
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In a medium bowl, mix coconut sugar, maple syrup, and Pistachio Brownie Almond Butter with a whisk until combined.
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Add eggs and vanilla to the sugar-syrup-almond butter mixture and whisk until combined.
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In a small bowl, combine almond flour, cocoa, baking powder, and salt until homogenized.
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Add dry ingredients to wet ingredients and fold in until just combined and no streaks of flour remain. Fold in mix-ins until combined.
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On a parchment-lined baking sheet, shape the dough with lightly wet hands (the dough will be sticky) into a roughly 12-inch by 4-inch rectangle that is ¾ inch tall.
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Bake for 25 minutes.
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Cool for 20 minutes, then cut the dough into 1-inch by 4-inch slices.
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Place the biscotti slice side-up on the baking sheet and bake for another 7 minutes.
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Remove and cool. If using dark chocolate, melt the bar in a microwave-safe bowl in 15-second increments, stir, and drizzle atop/dip the biscotti to add some extra sweetness.
