05/06/2026
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! Recipe ⬇️
GF PISTACHIO BROWNIE BISCOTTI
🤎 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)
1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, mix coconut sugar, maple syrup, and Pistachio Brownie Almond Butter with a whisk until combined.
3. Add eggs and vanilla to the sugar-syrup-almond butter mixture and whisk until combined.
4. In a small bowl, combine almond flour, cocoa, baking powder, and salt until homogenized.
5. Add dry ingredients to wet ingredients and fold in until just combined and no streaks of flour remain. Fold in mix-ins until combined.
6. 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.
7. Bake for 25 minutes.
8. Cool for 20 minutes, then cut the dough into 1-inch by 4-inch slices.
9. Place the biscotti slice side-up on the baking sheet and bake for another 7 minutes.
10. 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.
