Lemon Ginger Biscotti

2-1/2  cups		all-purpose flour
1  cup		sugar plus 1 tbsp
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
1		cooking spray
1  tablespoon		water
1  tablespoon		large egg white

Tip: Click on the ingredient links to learn the nutritional information for all the Lemon Ginger Biscotti ingredients. The serving size for any ingredient in Lemon Ginger Biscotti may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.
3 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.
4 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.
5 Combine water and egg white, and brush over rolls. Sprinkle rolls evenly with 1 tablespoon sugar.
6 Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
7 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