Cranberry Pistachio Avocado Biscotti are a lighter take on a holiday cookie everyone will cherish. Pops of cranberries, crunchy pistachios, and sweet white chocolate make for a flavor combination that pairs perfectly with coffee.
It’s the holiday season, and it’s time to get to baking ALL THE THINGS.
If you are anything like me, your oven is getting a serious workout right now. Almost every day I am baking up sweet treats for the Man to take to the office, for me to give to friends, or simply to be stored in airtight containers and nibbled on as I sip eggnog under the Christmas tree.
Something about this time of year just speaks to my baker’s heart and I can’t help but be inspired.
While I always bake up the tried and true classics like chewy gingerbread, shortbread, and sugar cookies, I like to mix things up each year to get some variety.
The Man happens to love biscotti, so that’s where I started with the inspiration for this cookie.
I am sure a lot of you are wondering why the heck there is avocado in these biscotti.
The reason is simple - it’s an ideal substitute for butter.
The creamy mashed avocado is healthier than butter, and it still makes these cookies oh-so tasty.
Honestly, you can’t even taste the avocado in there. I had multiple look at me in total shock after taking a bite and me subsequently telling them there’s avocado instead of butter in them.
Given all the other things I am munching on this time of year, it’s kind of nice to have a cookie that I can feel a little less guilty about eating.
I have to say, it’s given me a reason to eat a cookie for breakfast with my cup of coffee instead of fruit.
The diet starts in 2019, ok? Don’t judge.
Another reason to make these bad boys as soon as possible? They travel SO well, so you can make them for cookie exchanges or ship them all over the country to loved ones without worrying about them going stale!
Happy baking, my friends!
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