Gingerbread Biscotti

Ingredients: (Makes around 30-34)

500 mL plus 30 mL all-purpose flour, plus extra for flouring hands
10mL baking powder
10 mL ground cinnamon
10 mL ground ginger
0.5 mL ground cloves
a few grinds of black pepper
2 mL coarse sea salt
125 mL dark brown sugar
125 mL granulated sugar
105 mL unsalted butter, melted and cooled
2 large eggs
10 mL vanilla extract
330 mL toasted, chopped nuts or white or dark chocolate chunks (optional)
1 large egg white

Ingredients for cinnamon-sugar: (optional)
80 mL granulated sugar
15 mL ground cinnamon

Method:
1. Heat oven to 350 degrees F. Line one large or two small baking sheets with parchment paper or a silicon mat.
2. In a large bowl, stir together dry ingredients.
3. In a medium bowl, whisk together sugars, butter, 2 large eggs and vanilla. Add wet ingredients along with any optional addition (nuts or chocolate) to dry mixture and stir to combine. It's going to seem a bit soft and sticky; its okay!
4. Divide dough in half. Use floured hands, transfer first half to the prepared baking sheet(s) and form it into a slightly flatted log about 11 inches by 2 1/2 inches, going down one side of a baking sheet intended for two logs, or the center of a baking sheet intended for one log. Repeat with second half of dough. Whisk egg white in a small bowl until a little foamy and loose. Brush over top and sides of each log.
5. Bake logs until golden brown all over, about 25 minutes. Transfer tray to cooling rack; let cool for 25 minutes, until lukewarm. Gently transfer each log to a cutting board. Using a sharp serrated knife and gently sawing motion, cut logs on the diagonal into 1/2 inch wide slices. If using cinnamon-sugar, stir the two together and dip both cut sides in the mixture.
6. Arrange slices, a cut side down, on baking sheets(s). Bake for another 10-12 minutes, until golden underneath. Turn each biscotti over and bake for a final 6 to 8 minutes, until lightly bronzed all over. Let cool on rack.