I love biscotti, all types of biscotti! Here's an unexpected flavor combo that goes fabulously with tea or coffee.
White Chocolate Ginger Biscotti
2 c flour
2/3 c sugar
3 T minced crystallized ginger
1 t baking soda
1/2 t salt
4 oz white chocolate (3/4 c)
1 t vanilla
1 egg white
Preheat oven to 350 and cover a baking sheet with parchment paper. In a large bowl, whisk together the flour through the chocolate. In a glass measuring cup, stir the vanilla together with the eggs. Add to the flour mixture and knead on a floured surface. Shape into a roll, about 14 inches long, and place on baking sheet. Spray roll with cooking spray and flatten top so roll is about 1" high.
Bake at 350 for 30 minutes. Remove roll from sheet and let cool on a wire rack for about 10 minutes. Reduce the oven temperature to 325. Cut the roll slightly on the diagonal at about 1/2" intervals. Cut the slices in half if desired. Place them flat on the baking sheet and bake for 10 minutes. Flip them over and bake for another 10 minutes. Remove from the sheet and let them cool completely before storing.