Small Batch Gluten-Free Maple Cinnamon Sugar Biscotti (Edit recipe)

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Nothing says fall quite like maple that earthy sweetness that instantly brings on the cozy feels. These Maple Cinnamon Sugar Biscotti were inspired by Primal Palate Cinnamon Sugar Spice and Mixed Up Foods Maple Cashew Butter which I’ve basically been eating by the spoonful lately.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

12

Serves: 8

Ingredients

2 Tbsp Butter, Unsalted
2 Tbsp Maple Bliss Nut Butter - Mixed Up Foods
3 Tbsp Coconut Sugar
1 whole Egg
2 Tbsp Cornmilk - Maizly
.5 tsp Pure Vanilla Extract
0.75 cup Gluten-Free All-Purpose Flour - Primal Palate
0.25 tsp Baking Powder
0.25 tsp Cinnamon Sugar Cookie Blend - Primal Palate
0.25 cup Organic Sprouted Pecans - Lark Ellen Farm
1 Tbsp Pure Maple Syrup
1 Tbsp Coconut Sugar, with cinnamon mixed for topping (or use the primal palate spice!)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 °F (175 °C); line a baking sheet with parchment.
Cream butter, Maple Cashew Butter, and coconut sugar until smooth.
Whisk in egg, corn milk, maple syrup (if using), and vanilla.
Stir in flour, baking powder, cinnamon, and salt until a soft dough forms.
Fold in pecans.
Shape into a 6 × 2 inch log; flatten slightly. Sprinkle the cinnamon-sugar mixture on top.
Bake 22–24 min, until edges are lightly golden. Cool 10 min.
Reduce oven to 300 °F (150 °C). Slice diagonally ¾-inch thick and bake 8–10 min per side until crisp.
Cool completely before storing airtight.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	172
Fat:	11 g
Carbohydrates:	17 g
Protein:	3 g
Cholesterol:	8 g
Sodium:	28 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.