An easy white chocolate biscotti recipe that replaces all the butter with avocado. Crushed candy canes make it perfect for Christmas!
You know that saying “the best part of waking up is Folgers in your cup.”
Ya, I’m a firm believer that statement is false. So, I’m changing it to a little jingle that goes like this:
“The 2nd best part of waking up is Folgers in your cup, and the first best part is cookies in your faceeeee.”
Ok, so mine doesn’t have as nice a jingle to it, and it may be a comma splice, but you still like it better right? It implies that you can eat these cookies for breakfast.
And, speaking of jingle, today is the first day of the 5 goodies of Christmas! I’m trying really hard to get better at making my posts actually connect in some spots for you guys, hence the jingle. Like, Jingle bells?
Ok, back to cookies.
I truly believe that biscotti are the cookies that are deemed acceptable for breakfast. Especially when they are gluten free biscotti with coffee glaze. They are less sweet, and super duper crunchy. This means that they are begging you to dip them in coffee, which is what you drink at breakfast right? You are seeing the connection. Plus, they have absolutely zero butter baby! I love love love subbing avocado for butter in baking and, just like those healthy chocolate chip cookies AND gluten free chocolate cake, it works especially well here. Plus, you can totally fool all your never-am-I-ever-eating-a-dessert-that-tastes-healthy friends by pretending that the green color is just from the whole peppermint aspect of these babies.
You tricksy hobbit you.
I was always intimidated to try making these little guys, as they looked like they must be a ton of work. Taylor= Lazy, and only wants to make 5 minute meals forever. However, I discovered I was totally and completely wrong-o-la! “Biscotti” really only means “twice-baked” in Italian. So, the hardest part about these really is just putting them in your oven twice. I think you guys can manage that.
But, for real, let’s get into the goods. By that I definitely mean white chocolate and candy canes. Here are my top three reasons why this is a good idea:
1) Do I even need to tell you that white chocolate and peppermint are just hello-amazing together? I guess that isn’t really a reason and more of a question. Moving on to #2.
2) I put my thinking toque on (for you Americans, that is what you call a beanie. And since, it is Christmas and it is cold, I am wearing a thinking toque as opposed to a hat) and I cannot think of any combination that is more Christmasy.
3) You get to put candy canes in a bag, and smash them with stuff. My weapon of choice was a rolling pin. It’s fun guys. The holiday version of a stress ball.
I forgot to mention that these are also really good dipped in hot chocolate. The white chocolate and candy cane kind of melts in, which flavours the bevie, while making the cookie go all moist and melt-in-your-mouth-yum. If you are feeling adventurous, you can even try them straight up yo’. No need for dipping if you like a nice crunch. Speaking of crunch, these really have the perfect amount of it. It’s not break your teeth off your face kind of crunch, but enough where you can hear it when you bite down, ya know?
That’s the good stuff right there.
Side note: You are going to be getting a picture overload during the 5 goodies of Christmas, ‘cause I was having wayyy too much fun with sparkles and could.not.stop.taking pictures.
Side note, the sequel: Folgers did not tell me to use their jingle; however, they make a mean French vanilla coffee.
Alright lets wrap this thang up. Cookies in your face for breakfast? Do it.
Want more avocado desserts?
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