How To Eat Cookies For Breakfast: Gluten Free Peppermint Stick Biscotti with Chocolate Chunks
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. DON’T so much love traditional biscotti. Too crunchy. I want a cookie that pairs well with coffee but isn’t 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 I’ll 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 I’m out. Call it too much of a good thing.
Just to be clear, I still want to see all of that crap at my parent’s house. That’s my childhood and I love it…just not at my place. Ok? Ok.
SO I like clean lines and not-overly-sturdy cookies for dunkin’ and munchin’, which brings us to the best biscotti recipe I’ve ever made. Way better than those others I’ve made (Toffee Nut & Chocolate). Loser biscotti recipes. Why didn’t 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.
Peppermint Stick Biscotti with (or without) Chocolate Chunks
One huge factor in gluten free biscotti bakin’ is making two loaves.
IDGAF if you put the same candy mixture in both or not. Samezies or different, two loaves. TWO!
It’s 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.
Now for a pretty, not-too-rustic Christmas package job
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 sooooo….
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.
- 2 cups Almond Flour
- 1/4 cup Truvia Brown Sugar Blend (or other low carb sweetener)
- 2 Eggs, whole
- 1 Egg white
- 1/4 cup Butter
- 1 tsp Baking Powder
- 1/2 cup Dark Chocolate Chips (double for both loaves)
- 1/4 cup Peppermint Candy Sprinkles
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.
*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.
What’s everyone baking for the holidays?