Add the wet ingredients to the dry ingredients-I used my Kitchen Aid Mixer because the dough gets really stiff. When mixed the dough will be dry and crumbly. Turn out on a lightly floured board and knead 8-10 times. Divide dough in half and shape into a log about 1" thick and 8" long. Place the logs on greased baking sheet and brush with egg white then sprinkle with 2 T. dry Original mix. Bake at 350 degrees for 30 minutes, remove from oven and place on wire rack to cool for 10 minutes. Slice in pieces as thick as you want. Place back on cookie sheet cut side down and bake at 325 for 10 minutes. Flip biscotti over and bake another 10 minutes. Cool on wire rack. These will keep for a few weeks in an air tight container.