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.
- 1 Cup Whole wheat pastry flour
- 1/8 tsp Salt
- 3/4 tsp Baking powder
- 3 Tbsp Avocado mashed (half a small avocado)
- 1/3 Cup + 2 Tbsp Granulated sugar
- 1 Egg
- 1/2 tsp Vanilla extract
- 3/4 Cup White chocolate chips
- 12 Mini candy canes crushed
- Preheat oven to 325 degrees.
- In a small bowl, mix together the whole wheat pastry flour, salt and baking powder. Set aside.
- In a large bowl,mash the avocado with a fork. Add in the sugar and beat with an electric hand mixer until light and fluffy.
- Add the egg and vanilla to the avocado mixture and beat until well combined.
- Gradually stir the dry mixture into the avocado mixture just until moist and the dough comes together.
- With floured hands, roll the dough into a log about 1/2 an inch tall and 11-12 inches long.
- Line a baking sheet with parchment paper and bake the log for 20-23 minutes, until its is very lightly browned and the outside has a slight crust.
- Transfer to awire rack, and let cool 5 minutes.
- With a very sharp, serrated knife, cut the log diagonally in slices about 1/2 inch thick.
- Lay the biscotti flat back on the tray and back an additional 12-15 minutes, flipping once. You want them to be nice and dry and crispy when they are done.
- Transfer to a wire rack to finish cooling.
- While the biscotti are cooling, place the white chocolate in a microwave safe bowl and microwave for about 1 minute, stiring every 20 seconds, until the chips are melted.
- Unwrap the candy canes, place them in a ziploc bag and bash them with a rolling pin (or your weapon of choice) until they are evenly broken into small pieces.
- Once the biscotti are cool, dip them one at a time into the melted white chocolate, spreading evenly to cover half the cookie with the back of the spoon.
- Sprinkle with broken pieces of candy cane. Repeat for remaining biscotti. (You may need to re-melt the white chocolate every so often.)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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