Pistachio Almond Cookie Brittle {Gluten Free} | Swirls and Spice
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Pistachio Almond Blondie Brittle

Pistachio Almond Blondie Brittle {Gluten Free} Christmastime is near.  And that often calls for trays of something sweet to munch on, for which blondie brittle is perfect.  Neither ridiculously sweet nor tricky to pick up, this Pistachio Almond Blondie Brittle is an ideal party guest.Pistachio Almond Cookie Brittle {Gluten Free} | Swirls and Spice

And it would make great company for my Hot Chocolate Cookie Brittle and Double Chocolate Cookie Brittle with peanuts.  All of three them can also be made gluten free!  A great trio for last-minute gifts!  There’s nothing to cut out or painstakingly decorate either, fun as that may be.  Just mix, bake, and let the pieces of cookie blondie brittle cool until crisp and light.

Pistachio Almond Blondie Brittle {Gluten Free}

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Ingredients:Pistachio Almond Cookie Brittle

  • 2 large egg whites
  • 1/4 cup oil, such as grapeseed or melted coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/2 cup rice flour
  • 3 Tablespoons blanched almond flour
  • 1 Tablespoon unsweetened fine coconut flakes, optional
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2/3 cup granulated sugar or light brown sugar
  • 1/4 cup pistachios, shelled and chopped

Directions:

  1. Preheat oven to 325 degrees F (160 C). In a small bowl, combine flour, salt, and baking soda. In a separate bowl, blend together egg whites, brown sugar, cocoa powder, oil, and vanilla.
  2. Mix the dry ingredients into the egg and sugar mixture until a smooth batter results. Stir in coconut if using.
  3. Line two baking sheets with very lightly greased parchment. Spread batter onto parchment as a thin, even circle in the middle of each sheet. Sprinkle batter with pistachio nuts.
  4. Bake for 18 minutes. Remove blondie brittle from oven and allow it to cool on the tray. Once the blondie brittle is completely cool, break it apart into shards and separate the pieces. Return the pieces on the baking tray to the oven and bake at 250 degrees F (120 C) for about 15 minutes. Allow the pieces of blondie brittle to cool completely so that they are crisp. Store in a sealed container until ready to serve.

Adapted from my recipe for Double Chocolate Cookie Brittle with Nuts

I’ll be sharing my recipe here.

14 thoughts on “Pistachio Almond Blondie Brittle”

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