Ginger Date Biscotti with White Chocolate

Preheat oven to 350°. Combine first 7 ingredients in a large mixing bowl and mix well.

Whisk together the vanilla, eggs and egg white.

Add to the dry ingredients, cutting the ingredients in with a fork or pastry blender, as you would a pastry dough.

Mixture will be crumbly.

Turn mixture out onto a lightly floured surface and knead gently to blend the ingredients so that they hold together.

Divide dough into 2 equal portions and roll into two 15-inch long cylinders.

Place each cylinder several inches apart on a cookie sheet lightly coated with vegetable cooking spray.

Gently flatten dough to a thickness of 1-inch and bake for 25 minutes or until lightly golden.

Remove dough from the oven and allow to cool (on the cookie sheet) on a wire rack for 10 minutes.

Reduce oven temperature to 325°. Slide each roll of dough off the cookie sheet onto a cutting board and cut each one into 12 diagonal slices.

Return the slices to the cookie sheet about 1/2-inch apart (so that their cut sides can crisp up).

Return to the oven to bake an additional 7 to 10 minutes.

Remove from the baking sheet and allow to cool completely on a wire rack.

Makes 2 dozen cookies.