Crunchy, sweet, and full of holiday cheer—this White Chocolate Biscotti Recipe With Crushed Candy Canes offers a healthier way to indulge!
For whatever reason, I only eat biscotti when the temperature drops. I think it’s because I associate this fanciful cookie with the holidays. My favorite local café starts serving seasonal biscotti as soon as the leaves start changing, everything from pumpkin to gingerbread-inspired flavors. Let’s just say I rack up quite a few reward points between October and January—enough for several free lattes! So yes, I’m rather addicted. And who wouldn’t be? Biscotti is perfect for dunking in hot chocolate or coffee as I nibble away during a quiet moment to myself, hopefully with a book in hand.
However, these days, I don’t have the time to visit the café as often as I’d like. And let’s face it—biscotti isn’t exactly healthy. But this white chocolate biscotti recipe tries to lighten things up with whole-wheat pastry flour, mashed avocado (yes, really!), and zero butter. I’m pleased to say that these biscotti deliver all the festive flavor minus the caloric overload!
These biscotti are crisp, crunchy, and perfectly sweet with a refreshing hint of peppermint. Sure, the recipe calls for whole wheat, but you won’t mind—the white chocolate balances the whole-wheat flavor and adds a creaminess. And let’s not forget the crushed candy canes! They bring a satisfyingly minty crunch and a pop of holiday color.
Whether enjoying them as a snack or making a batch for your holiday cookie exchange, these biscotti are festive, fun, and, dare I say, healthier. Your coffee—or hot chocolate—has never had a better companion!
Is this White Chocolate Biscotti Recipe Healthy?
Traditional biscotti recipes generally use butter and refined flour, but my take swaps them out for mashed avocado and whole-wheat pastry flour. This helps reduce saturated fat and gives you a wholesome fiber boost.
Of course, you could always turn the health factor up a notch:
- Replace the granulated sugar with coconut sugar or a sugar substitute. My favorite is monk fruit sweetener.
- Use dairy-free white chocolate to make the recipe vegan-friendly.
- Trade the crushed candy canes for chopped nuts or unsweetened chocolate for less sugar.
Avocado in Biscotti? Really?
I know, I know—avocado in biscotti sounds a little out there. But hear me out! It’s the ideal butter substitute. This buttery vegetable adds healthy fats without overpowering the flavor. Don’t worry—your biscotti won’t taste like guacamole! The sweetness from the sugar, white chocolate, and candy canes completely masks the avocado flavor, which is already pretty neutral tasting. Most importantly, the avocado creates a moist, tender dough that’s easy to shape, which is a must for baking!
How To Make Ahead And Store
I’m sure I’m not the only one who thinks biscotti is best the next day! While you can certainly dip the biscotti into the white chocolate and crushed candy canes, feel free to wait until you’re ready to serve. Either way, keep them in a cool, dry place to prevent melting. An airtight container works best. They’ll stay fresh for around 5 days.
Serving Suggestions
White chocolate biscotti are the perfect festive treat. Personally, I like to pair them with a hot cup of locally brewed coffee. My kids, however, would rather dip them in a mug of Vegan Hot Chocolate. A creamy glass of Low-Carb Sugar-Free Keto Eggnog is also a satisfying sipper if you’d prefer a cold drink!
Planning a Christmas party? Add these biscotti to a platter with other healthy treats like Peppermint Gluten-Free Chewy Sugar Cookies or Paleo Healthy Gingerbread Cookies. Check out FFF’s extensive holiday-friendly cookie recipes for more ideas!
Recipe
Ingredients
- 1 cup whole-wheat pastry flour
- 1/8 teaspoon salt
- 3/4 teaspoon baking powder
- 3 tablespoons avocado (half a small avocado)
- 1/3 cup + 2 tablespoons granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup white chocolate chips
- 12 mini candy canes crushed
Instructions
- Preheat oven to 325°F.
- Mix the whole-wheat pastry flour, salt, and baking powder in a small bowl. Set aside.
- In a large bowl, mash the avocado with a fork. Add 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 until moist and the dough comes together.
- With floured hands, roll the dough into a log about 1/2 inch thick and 12 inches long.
- Line a baking sheet with parchment paper and bake the log for 20-23 minutes until it is lightly browned and the outside has a slight crust.
- Transfer to a wire rack, and let cool for 5 minutes.
- With a very sharp, serrated knife, cut the log diagonally in slices about 1/2 inch thick.
- Lay the biscotti slices flat on the baking sheet—don’t overlap. Bake for an additional 12-15 minutes, flipping each piece halfway through to ensure even crispiness. You’ll know they’re ready when they feel dry and crisp to the touch.
- 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, stirring 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 melt the white chocolate again every so often.)
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