Lemon-ginger biscotti

I'm working on these. They're classic Italian biscotti, which means there's no oil or butter. I made one slight change -- I put a 1/4 tsp of powdered ginger into the egg wash. Results upcoming.

Once they cooled, I thought they were still too soft, so I put them into a 200 degree oven for fifteen minutes, then turned it off and just let them sit there while I went out. About an hour later, I took them out and they were pretty much perfect.

Here's the kind of crystallized ginger I used. I got it at a local Asian grocery (Am-Ko).