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1. Heat the oven to 350 degrees.
2. Coat a baking sheet with nonstick cooking spray.
3. Coarsely chop the almonds.
4. Coarsely chop 1/3 cup ginger slices and toss with the almonds.
5. Cut the remaining ginger into slivers and reserve.
6. Beat the butter, sugar, zest, baking powder, vanilla, ground ginger and salt in a bowl with mixer until pale and fluffy.
7. Add the 3 whole eggs, beat well. Beat in flour until blended.
8. Stir in the nut mixture.
9. Divide the dough in half.
10. On a floured surface, roll each portion of dough into a 12 inch log and transfer to baking sheet.
11. Flatten each log into a 2 inch wide strip.
12. Beat the egg white in a cup and brush the logs.
13. Press the ginger slivers into top of the logs.
14. Sprinkle with the decorating sugar.
15. Bake for 28 minutes or until the logs are firm and the bottoms are golden.
16. Cool them on baking sheets for 5 minutes.
17. Transfer them to a cutting board.
18. Cut strips diagonally into 1/2 inch thick slices.
19. Lay the slices flat on the baking sheet.
20. Bake for 14 minutes turning the biscotti over halfway through baking, until lightly toasted.
21. Transfer to a wire cooling rack to cool.
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