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1. Line two baking sheets with silicone mats or parchment paper; set aside.
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2. Chop the white chocolate; set aside.
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3. Cream together the butter and sugar in a large bowl until light and fluffy.
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4. Stir in the eggs, one at a time until blended. Set aside.
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5. In a small bowl, whisk together the flour, baking powder, baking soda, salt, ground cloves, and cinnamon until combined.
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6. Gradually add the flour mixture to the creamed mixture, stirring until just incorporated.
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7. Stir the crystallized ginger and white chocolate into the biscotti dough by hand, until evenly distributed.
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8. Turn the dough onto one of the prepared baking sheets. Divide the dough in half, and roll each half into a log about 12 inches long.
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9. Gently flatten the logs until they are 1/2-inch thick, ensuring that they are about 2 inches apart. Refrigerate the dough on the baking sheet for 30-40 minutes or until firm.
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10. Preheat the oven to 375 degrees F.
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11. Remove the baking sheet from the refrigerator, and bake the biscotti for 20 minutes at 375 degrees F or until a toothpick inserted into the center of the logs comes out clean. Be careful not to over-bake, or the dough will crack.
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12. Allow the cookie logs to cool completely on the baking sheet which you should set on a wire rack.
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13. Once the cookies have completely cooled, preheat the oven to 325 degrees F.
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14. Carefully transfer one cookie log at a time to a cutting board. Use a bread knife to cut the logs widthwise into 1/2-inch slices on a diagonal bias.
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15. Place the cookie slices, cut sides up onto a prepared baking sheet. Be careful not to break the cookies - they will be moist and soft.
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16. Bake the cookies for 8 1/2 minutes, then gently flip the cookies over and continue baking for an additional 8 1/2 minutes or until the cookies are dry on both sides but not yet browned.
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17. Transfer the cookies to a wire rack, to cool completely.
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18. Serve the biscotti with coffee, tea, or hot chocolate for dipping.
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OPTIONAL: Melt additional white chocolate and drizzle over cooled cookies. Allow the drizzle to dry before serving.
