Lemon-ginger Biscotti

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup finely chopped crystallized ginger
• 2 tablespoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 3 large eggs
• cooking spray
• 1 tablespoon water
• 1 large egg
• 1 tablespoon sugar

Recipe

• 1 preheat oven to 350°.
• 2 lightly spoon flour into dry measuring cups; level with a knife. combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. stir in crystallized ginger. combine rind, juice, and whole eggs; add to flour mixture, stirring until well blended (dough will be crumbly). turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. divide dough in half. shape each portion into a 9-inch-long roll. place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to a 1-inch thickness. combine water and egg , and brush over rolls. sprinkle rolls evenly with 1 tablespoon sugar.
• 3 bake at 350° for 20 minutes. remove rolls from baking sheet; cool 10 minutes on a wire rack. cut each roll diagonally into 15 (3/4-inch) slices. carefully stand slices upright on baking sheet. reduce oven temperature to 325°; bake 20 minutes (cookies will be slightly soft in the center but will harden as they cool). remove from baking sheet; cool completely on a wire rack.