Dec 11, 2016 in gluten free, low carb, recipes, biscotti, breakfast, christmas cookies, cookie, cookie recipe, cooking, dessert. Read the original on: Inspector Gorgeous
LOVE the idea of cookies for breakfast. Anyone who has ever spent any morning time with me knows I enjoy a little sugar at sunrise. Low carb of course. DONâT so much love traditional biscotti. Too crunchy. I want a cookie that pairs well with coffee but isnât required to pair with coffee because sometimes I just want to eat cookies without the requirement of dunking. If I want to break a tooth Iâll eat peanut brittle.
ALSO not a huge fan of other traditional things. Take for instance, traditional holiday decor. Not my thing. Give me a simple, modern, clean Christmas look over dancing Santa Christmas tree toppers any day. And rustic is borderline. A little twine is ok but if you start decorating busted up window panes and old ass ladders Iâm out. Call it too much of a good thing.
Just to be clear, I still want to see all of that crap at my parentâs house. Thatâs my childhood and I love itâ¦just not at my place. Ok? Ok.
SO I like clean lines and not-overly-sturdy cookies for dunkinâ and munchinâ, which brings us to the best biscotti recipe Iâve ever made. Way better than those others Iâve made (Toffee Nut & Chocolate). Loser biscotti recipes. Why didnât I ever think to add more almond meal and one extra egg white??? The perfect combo, right there in front of my eyes.
*Bites down, incisors first on perfect biscotti*
Now, after all of these years eating bunk biscotti, I can finally say I have the perfect breakfast cookie and/or Christmas Brunch contribution and it feels really good.
One huge factor in gluten free biscotti bakinâ is making two loaves.
IDGAF if you put the same candy mixture in both or not. Samezies or different, two loaves. TWO!
Itâs just (baked) better this way.
Slice them into ONE inch cookies, unlike this photo which I later went back
and cut them down a tich more.
Round two of baking the biscotti, post cutting, to allow the center to dry out A LITTLE.
Sort of sturdy is the key. Not dried up crumbly mess.
Candy sprinkle it.
Grab your rustic, Christmasy Christmas rope to tie your biscotti together and feel trendy AF.
There. Pretty. Good luck transporting it like this but trends are trends soooooâ¦.
Serve with an oversized portion of cocoa that spilleth over, making a giant mess for yourself to clean up later because you can Instagram it.
Gluten Free Peppermint Stick Biscotti with Chocolate Chunks
Preheat oven to 375
Cream butter and sugar until well combined. Add eggs and egg white, one at a time, until smooth. Stir in flour and baking powder until dough forms.
Fold in candy pieces. Divide into two equal loaves and place on a non stick baking sheet. Bake for 20-25 minutes or until golden.
Let cool, slice into one inch sections and return to oven for 10 minutes. Cool before decorating. Store wrapped in parchment or in lightly covered container.
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*NOTES* I often use Chocorite Low Carb chocolate for my baking needs but whatever chocolate that has a sweetener substitute should work. If you have a favorite brand, be my guest.
Whatâs everyone baking for the holidays?
Read the original on: Inspector Gorgeous
I'm a gluten free vegetarian of five years with a passion for all things gorgeous! Join me while I explore everything from healthy meals to high heels and everything in between!