Lemon-Ginger Biscotti

Wrap these crunchy cookies in a mold and serve with your recipient's favorite coffee, tea, or bottle of port. Or pop some biscotti into a large latte cup, attaching the recipe to the handle.
Preheat the oven to 350 degrees.Lightly pour the flour into dry measuring cups; smooth with a knife. Combine the flour and the next 4 ingredients (flour with salt) in a large bowl, stirring with a whisk. Add the crystallized ginger. Combine the zest, juice,and whole eggs; add to the flour mixture, stirring until smooth and crumbly. Place the dough on a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Form each serving into a 9-inch-long roll. Place the rolls 6 inches apart on a baking sheet greased with cooking spray; flatten each roll to a thickness of 1 inch. Mix water and egg white and brush the rolls. Sprinkle the rolls evenly with 1 tablespoon of sugar.Bake at 350 ° C for 20 minutes. Remove the rolls from the baking tray; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (3/4-inch) slices. Carefully place the slices vertically on a baking sheet. Reduce the oven temperature to 325 °; bake for 20 minutes (the cookies will be slightly soft in the center, but will harden as they cool). Remove from the baking tray; cool completely on a wire rack.