Double Ginger Biscotti

I think this recipe needs to be reworked. I used the pouch gingerbread cookie mix and added just the ingredients in the recipe, not the ones on the cookie package. (There is also a box gingerbread cake mix, maybe that is what is going wrong here, some use the cake, some use the cookie pouch.) I mixed it like pie crust, but it was still so dry and would not hold together, so I added more water, another 1/4 cup. That did the trick. I formed the dough into one long log, like the slice and bake cookies. I sprayed the cookie sheet and baked for 30 minutes, cooled for 10 and then cut them. The log did spread out with baking. When I cut them they did flatten out a little bit more, but still kept the shape of a typical biscotti. Baked again on their sides following the recipe. They did look like the picture. They are great dunked in coffee, which softens them. The flavor is good. I did have some issues with the ends breaking off when I sliced them before I coated them with the white chocolate. But all in all they did turn out looking like the picture.

Thanks for all of the reviews. It helped to know what you experienced so that I could better prepare. I added A/P flour to the recipe because it was too wet for biscotti. This is what I did: Ingredients: 1 box B/C gingerbread cake mix; 3/4-c A/P flour; 1-t baking powder; 1/2-t baking soda; 2-T melted butter; 1/4-c H2O; 1-t ground ginger; white chocolate. I used a floured surface to roll each half into log. I lightly sprayed the foil on my cookie sheet. I baked for 20 minutes (instead of 30). Let cool, then sliced, turned to one side, baked for 10 minutes, turned over to other side, baked for 10 minutes. Came out PERFECT!! Hope this helps.