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1. Preheat oven 325 degrees. Lightly spray or wipe a large baking sheet with vegetable oil.
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2. In large bowl of electric mixer combine eggs, egg whites, and vanilla. Mix well until combined. Add sugar, flour, soda and salt. Beat until dough forms. Stir in nuts or gingers.
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3. Turn sticky dough onto a lightly floured board. With aid of a spatula or pastry scraper, knead dough several times. Divide dough in half.
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4. With floured hands form dough into two flattish logs about 15 inches long and 2 inches wide. Place logs on baking sheet 3 inches apart. Bake 40 minutes. Remove cool for 10 minutes.
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5. Reduce heat to 275 degrees.
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6. On cutting board, cut longs diagonally into 3/4 inch thick slices. Arrange slices on baking sheet, bake 10 to 12 minutes. Turn and back for another 10 to 12 minutes. Turn heat off and leave biscotti to crisp in oven for 15 minutes. Remove from oven and cool completely.
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Variations:
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3-Ginger. 1-1/2 t. ground ginger, 3 T. minced crystallized ginger and 1 T. grated fresh ginger.
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Pistachio-Orange: 2/3 c. pistachio nuts and 2 T. orange zest and 2 T. Cointreau.
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Anise: 2/3 c. whole amonds, 1 T. anise seed and 2 T. Sambuca
