Lemon-Ginger Crunch Biscotti

Lemon-Ginger Crunch Biscotti (Adapted from CL)

2 cups all-purpose flour
1/2 cup stone-ground yellow cornmeal
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 zest
1 tablespoon fresh lemon juice
3 large eggs
1 tablespoon water
1 large egg white
1 tablespoon sugar

Preheat oven to 350

In a large bowl, whisk together flour, cornmeal, sugar, baking soda, ground ginger, salt and chopped crystallized ginger.

In a medium bowl, whisk together lemon zest, juice and the whole eggs. Pour into the flour mixture and stir until well combined. Turn dough out onto a lightly floured surface and knead lightly to bring dough together - if it is too sticky, dust with more flour.

Divide dough in half. Gently shape each into a 9" roll. Set both rolls on a parchment lined baking sheet - flatten to about 1" thick.

In a small bowl, whisk together water and egg white - lightly brush over each long piece of dough. Scatter raw sugar evenly over both.

Bake until the center is firm, about 20 minutes. Remove and let cool for 15-20 minutes. Reduce oven temperature to 325. Using a serrated knife, carefully cut each roll diagonally into 1/2" slices. Stand slices upright on a baking sheet. Place back in the oven to dry out for about 20 more minutes. Remove and let cool completely on a wire rack. Drizzle with melted white chocolate if desired.

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