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Line a rimmed half-sheet pan with parchment paper. Lightly coat the pan with nonstick spray; set aside.
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Whisk together the flour, crystallized ginger, baking powder and salt in a bowl; set aside.
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In a separate larger bowl whisk together the brown sugar, oil, eggs, fresh ginger, ground ginger and vanilla until well blended. Stir in the dry mixture until everything is very well combined - you might need to switch to a large silicone spatula. The dough will be sticky. Refrigerate for 1 hour.
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Position rack in middle of oven. Preheat oven to 350°F (180°C).
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Using a silicone spatula and damp hands form two logs, evenly spaced apart, on the prepared sheet pan, lengthwise. If you divide the dough in half and form the logs so that they truly go from one long end of the pan to the other, they will end up being the right width. They are going to spread into shape and still be very soft, which is okay.
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Bake about 30 to 35 minutes or until just beginning to turn light golden brown. They should be dry to the touch. Cool pan on rack for 5 minutes - don’t rush this step - then carefully transfer logs to work surface and cut crosswise into 3/4-inch (2 cslices with a serrated knife.
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Arrange biscotti with their bottoms bottom-side down so that both cut sides are exposed. Bake for about 12 to 15 minutes or until light golden brown. Cool pan on rack. Store biscotti in an airtight container at room temperature for up to 1 week. See Tips below for optional chocolate topping.