Preheat oven to 325 degrees.

In a small bowl, mix together the whole wheat pastry flour, salt and baking powder. Set aside.

In a large bowl,mash the avocado with a fork. Add in the sugar and beat with an electric hand mixer until light and fluffy.

Add the egg and vanilla to the avocado mixture and beat until well combined.

Gradually stir the dry mixture into the avocado mixture just until moist and the dough comes together.

With floured hands, roll the dough into a log about 1/2 an inch tall and 11-12 inches long.

Line a baking sheet with parchment paper and bake the log for 20-23 minutes, until its is very lightly browned and the outside has a slight crust.

Transfer to awire rack, and let cool 5 minutes.

With a very sharp, serrated knife, cut the log diagonally in slices about 1/2 inch thick.

Lay the biscotti flat back on the tray and back an additional 12-15 minutes, flipping once. You want them to be nice and dry and crispy when they are done.

Transfer to a wire rack to finish cooling.

While the biscotti are cooling, place the white chocolate in a microwave safe bowl and microwave for about 1 minute, stiring every 20 seconds, until the chips are melted.

Unwrap the candy canes, place them in a ziploc bag and bash them with a rolling pin (or your weapon of choice) until they are evenly broken into small pieces.

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.

Sprinkle with broken pieces of candy cane. Repeat for remaining biscotti. (You may need to re-melt the white chocolate every so often.)

Devour!