These biscotti have a surprising "bite" from the ginger bits. They are good both soft and crisp. I adapted the recipe from one on the The New York Times, November 2006.
Yield: 60-70 biscotti
Preheat oven to 350°F. Line two large cookie sheets with parchment paper. In a food processor, chop the pecans and the crystallized ginger (if you are not using the ginger nibs). Without cleaning the food processor, you can continue with the recipe all at once. Put the flour, sugar, salt, baking powder, baking soda in the processor and pulse to mix. Reserve 3 tablespoons of the beaten egg. Add remaining egg and vanilla to food processor and pulse until just mixed. On a floured sheet of parchment paper, shape the dough into 2 flat squares, 8 inches on a side, Mix the ginger and pecans together, spread half on each square of dough. Press the ginger/pecans into the dough and roll up. Cut each roll into two, and press each of the four pieces into 9 inch logs, about 2 inches wide. Place these on the prepared baking sheets. I cover the logs with plastic wrap and use a rolling pin to help flatten the top of the logs, then turn them on their side to flatten each side, ending with the original top of the log on the parchment paper.
Brush each log with the reserved egg. Bake 20 minutes. Remove from the oven and cool slightly.
On a cutting board, with a sharp serrated knife, cut each log into 1/2" diagonal slices. Arrange these slices, standing up, on the cookie sheet and return to the oven. Bake 15-20 minutes on each side until toasted. Remove the biscotti to a cooling rack and cool completely. It's important to cool absolutely completely before storing these away. They freeze beautifully, double-wrapped, for about 3 months. They will keep at room temperature for several weeks if you keep them in an airtight bag. Do not refrigerate.