White Chocolate Peppermint Biscotti

1. Preheat oven to 325 F.
2. In a small bowl, mix together the whole wheat pastry flour, salt and baking powder. Set aside.
3. Put the mashed avocado into a large bowl. Add in the sugar and beat with an electric hand mixer until light and fluffy.
4. Add the egg and vanilla to the avocado mixture and beat until well combined.
5. Gradually stir the dry mixture into the avocado mixture just until moist and the dough comes together.
6. With floured hands, roll the dough into a log about ½ an inch tall and 11-12 inches long.
7. Line a baking sheet with parchment paper, put the log onto it and bake the log for 20-23 minutes, until it is very lightly browned and the outside has a slight crust. Remove pan from oven.
8. Transfer the log to a wire rack, and let it cool for 5 minutes. Then move it to a cutting board.
9. With a very sharp, serrated knife, cut the log diagonally in slices about ½ inch thick.
10. Lay the biscotti cut side down on the tray and bake for an additional 12-15 minutes, flipping once. You want them to be nice and dry and crisp when they are done. Remove pan from oven.
11. Transfer them to a wire rack to finish cooling.
12. While the biscotti are cooling, place the white chocolate in a microwave safe bowl and microwave for about 1 minute total, stirring every 20 seconds. If needed continue to heat for additional 20 second increments until the chips are melted.
13. Unwrap the candy canes, place them in a zip-top bag, seal the bag and bash them with a rolling pin (or your weapon of choice) until they are evenly broken into small pieces.
14. 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.
15. Sprinkle with broken pieces of candy cane. Repeat for remaining biscotti. (You may need to re-melt the white chocolate every so often.)
16. Devour!