Combine all dry ingredients except sugar in a bowl.
In another bowl, beat eggs and sugar until blended, then mix into flour mixture.
Place dough on a parchment lined baking sheet, and form into a log. Brush top with reserved egg white.
Bake at 325°F for 30-35 minutes, until just starting to turn golden brown. Cool for 5 minutes.
Use a sharp knife to slice the biscotti into even slices (1 inch thick). Then bake for an additional 15 minutes, or until crisp.
Store in an airtight container.