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1. Preheat oven to 325 F.
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2. In a small bowl, mix together the whole wheat pastry flour, salt and baking powder. Set aside.
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3. Put the mashed avocado into a large bowl. Add in the sugar and beat with an electric hand mixer until light and fluffy.
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4. Add the egg and vanilla to the avocado mixture and beat until well combined.
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5. Gradually stir the dry mixture into the avocado mixture just until moist and the dough comes together.
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6. With floured hands, roll the dough into a log about 1/2 an inch tall and 11-12 inches long.
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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.
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8. Transfer the log to a wire rack, and let it cool for 5 minutes. Then move it to a cutting board.
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9. With a very sharp, serrated knife, cut the log diagonally in slices about 1/2 inch thick.
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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.
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11. Transfer them to a wire rack to finish cooling.
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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.
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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.
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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.
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15. Sprinkle with broken pieces of candy cane. Repeat for remaining biscotti. (You may need to re-melt the white chocolate every so often.)
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16. Devour!
