Chocolate Hazelnut And Ginger Biscotti

For the crispiest cookies, slice the dough no thicker than a half inch. The biscotti keep well and look great wrapped in tinted cellophane tied with a silk ribbon or raffia, or packed into pretty holiday bags. From bon appetit

Steps

Preheat oven to 350f.

Line large baking sheet with parchment paper.

Sift first 5 ingredients into medium bowl.

Add 3 eggs and vanilla.

Beat until blended.

Stir in chocolate chips , nuts and crystallized ginger.

Turn dough out onto floured surface.

Gather into ball.

Divide dough in half.

Roll each half into 12-inch-long log.

Transfer logs to prepared baking sheet , spacing 3 inches apart.

Flatten each to 2 1 / 2-inch-wide log.

Whisk remaining egg in small bowl to blend.

Brush logs with some of beaten egg.

Bake logs until golden and firm to touch , about 35 minutes.

Cool logs on baking sheet 15 minutes.

Reduce oven temperature to 325f.

Transfer logs to cutting board.

Using serrated knife , cut logs crosswise into scant 1 / 2-inch-wide slices.

Place slices , cut side down , on large baking sheets.

Bake until firm , about 15 minutes.

Transfer biscotti to racks and cool completely.

Stir white chocolate in top of double boiler set over barely simmering water until mel.

Ingredients

all-purpose flour, sugar, unsweetened cocoa powder, baking soda, salt, eggs, vanilla extract, semi-sweet chocolate chips, hazelnuts, crystallized ginger, white chocolate