Crisp, maple-sweetened biscotti made with Maple Cashew Butter, Corn Milk, and Sprouted Pecans, a gluten-free fall snack for coffee lovers.

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2 tbsp unsalted butter, softened

3 tbsp coconut sugar

1 large egg

½ tsp vanilla extract

¼ tsp baking powder

¼ tsp Primal Palate Cinnamon Sugar Cookie Spice

Pinch of salt

¼ cup Lark Ellen Farms Sprouted Pecans, chopped

1 tbsp maple syrup (optional, for extra maple flavor)

1 tbsp coconut sugar + ¼ tsp cinnamon (mixed for topping)

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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.