Ginger-Chocolate Chip Biscotti

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons crystallized ginger chopped
• 1 large egg white 
• 2 large eggs 
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon salt 
• 0.5 cup semisweet chocolate minichips 
• 1 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• measuring cup

Directions

1. Preheat oven to 35
2. Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine the flour and next 6 ingredients (flour through cloves) in a medium bowl.
4. Add flour mixture, chocolate minichips, and crystallized ginger to egg mixture; stir mixture until well-blended. Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness.
5. Bake at 350 for 25 minutes.
6. Remove rolls from baking sheet; cool rolls for 10 minutes on a wire rack.
7. Cut each roll diagonally into 18 (1/2-inch) slices.
8. Place slices, cut sides down, on baking sheet.
9. Bake at 350 for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
10. Remove from baking sheet; cool completely on wire racks.