1. Preheat the oven to 160°C (325°F). Line a baking sheet with baking parchment and set aside. Mix the flour, baking powder and salt and set aside.

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add orange zest and vanilla extract and mix in. Next, add the flour mixture and mix in until just combined. Finally, add the chopped chocolate and ginger and fold in. Divide the dough in two and shape each portion on a floured surface into a log with a length of about 30cm. Place those logs on the prepared baking sheet (keep enough space in between), brush them with egg white and bake for about 35-40 minutes. The logs should be golden brown and firm the to touch. Take them out of the oven and let them cool down for about 10 minutes.

3. Reduce the temperature of the oven to 150°C (300°F). Cut the prebaked logs with a really sharp knife diagonally into 1,3cm strips, place them with some space inbetween on the baking sheet and bake for another 35-38 minutes. Let them cool down completely on a wire rack.

4. For the decoration melt the chocolate and dip one end of each biscotti into the chocolate and let it dry.