Chef John's Gingerbread Biscotti
You can substitute 1/4 teaspoon fine salt for kosher salt, and milk or dark chocolate for white chocolate, if preferred.
Tips for chopping crystallized ginger: Carefully rub some vegetable oil on the edge of your knife to prevent ginger from sticking when you're chopping it. Chop it into fine pieces, but don't chop it into a paste as that'll make it harder to incorporate into the dough.
After the sliced biscotti have baked for 20 minutes and you've flipped them, you can reduce the oven temperature to 200 or 250 degrees F (95 to 120 degrees C) for the final bake so they don't get too dark.
Biscotti will not reach full crispiness until completely cooled.