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1
Preheat oven to 350F.
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2
Line large baking sheet with parchment paper.
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3
Sift first 5 ingredients into medium bowl.
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4
Add 3 eggs and vanilla; beat until blended.
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5
Stir in chocolate chips, nuts and crystallized ginger (dough will be firm).
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6
Turn dough out onto floured surface.
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7
Gather into ball.
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8
Divide dough in half.
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9
Roll each half into 12-inch-long log.
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10
Transfer logs to prepared baking sheet, spacing 3 inches apart.
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11
Flatten each to 2 1/2-inch-wide log.
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12
Whisk remaining egg in small bowl to blend.
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13
Brush logs with some of beaten egg.
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14
Bake logs until golden and firm to touch, about 35 minutes.
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15
Cool logs on baking sheet 15 minutes.
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16
Reduce oven temperature to 325F.
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17
Transfer logs to cutting board.
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18
Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices.
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19
Place slices, cut side down, on large baking sheets.
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20
Bake until firm, about 15 minutes.
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21
Transfer biscotti to racks and cool completely.
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22
Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth.
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23
Remove from over water.
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24
Place biscotti on rack set over baking sheet.
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25
Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti.
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26
Let stand until chocolate is firm.
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27
(Can be prepared ahead.
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28
Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
