Preheat oven to 325 degrees (F) or 300 degrees (F) for convection.

Mix butter and sugars together until light and fluffy. Add eggs and mix until combined.

In a separate bowl, combine the almond meal, gluten-free flour, xanthan gum if needed, baking powder, baking soda, spices, and sea salt. whisk together.

Add the dry ingredients to the butter and sugar mixture and beat until smooth. Fold in the diced crystallized ginger and chopped almonds.

Transfer the dough to a piece of parchment paper, and form into a log. Flatten the log into the size and shape you want your finished biscotti pieces to be. Roll the log up into the parchment paper to prevent the dough from spreading all over the pan. It will bake into this shape, so be sure it is as long and flat as you want your cookies to be when you slice them.

Bake for 45 minutes. Remove from oven. Gently and carefully unwrap the dough from the parchment. Return to the oven and bake for 10 - 15 minutes longer, until it is dry and firm to the touch. Remove to cool on a wire rack.

Once the dough is cooled, use a serrated knife to carefully slice the log into 1-inch-thick biscotti. The dough won't be cooperative--don't worry. You can mash any broken pieces together for toasting, and they'll stay together.

Place the slices on a parchment-lined baking sheet and bake for another 15 - 20 minutes until slightly crispy. I like to gently touch them to see if they are dry. They will get crunchier as they cool.

Melt white chocolate chips in a microwave-safe bowl on high, about a 1 minute or 1 minute, 30 seconds. Dip each cooled biscotti in white chocolate and place on parchment paper to set. You can either dip the tops, like you're frosting them, or dip one half. It's up to you. I love the way the white chocolate gets all melty when I dip my biscotti into my coffee, so I dip the entire top edge.

The dough is very sticky. I chilled it for 30 minutes before forming into a log in the parchment paper.