Ingredients
- 1 cup whole-wheat pastry flour
- 1/8 teaspoon salt
- 3/4 teaspoon baking powder
- 3 tablespoons avocado (half a small avocado)
- 1/3 cup + 2 tablespoons granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup white chocolate chips
- 12 mini candy canes crushed
Instructions
- Preheat oven to 325°F.
- Mix the whole-wheat pastry flour, salt, and baking powder in a small bowl. Set aside.
- In a large bowl, mash the avocado with a fork. Add 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 until moist and the dough comes together.
- With floured hands, roll the dough into a log about 1/2 inch thick and 12 inches long.
- Line a baking sheet with parchment paper and bake the log for 20-23 minutes until it is lightly browned and the outside has a slight crust.
- Transfer to a wire rack, and let cool for 5 minutes.
- With a very sharp, serrated knife, cut the log diagonally in slices about 1/2 inch thick.
- Lay the biscotti slices flat on the baking sheet—don’t overlap. Bake for an additional 12-15 minutes, flipping each piece halfway through to ensure even crispiness. You’ll know they’re ready when they feel dry and crisp to the touch.
- 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, stirring 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 melt the white chocolate again every so often.)