Cranberry Orange Ginger Biscotti

-1 Preheat the oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
-1 In a large glass bowl, cream the butter and sugar together until smooth using a hand mixer (or a stand mixer.)
-1 Break the eggs, and add them to the butter/sugar mixture with the vanilla extract and orange zest. Beat until smooth.
-1 Add the flour, baking powder, ground ginger and salt, then mix at a low speed until the dough is smooth. It will be slightly sticky, but not overly so.
-1 Using a hand spatula, gently fold in the cranberries and crystallized ginger.
-1 Transfer the dough to the prepared baking sheet. You may either divide it in half to make two shorter logs or make one longer and wider log, patting it down until the dough is in a rough rectangular shape and about ¾" tall.
-1 Brush the top of the log(s) with the egg wash, then sprinkle with the raw sugar.
-1 Bake the dough for 25 minutes, then remove from the oven, and let cool for 5-10 minutes.
-1 While the biscotti cools, reduce the oven's temperature to 325°F.
-1 Using a serrated knife, cut the biscotti logs into ½" to ¾" slices.
-1 Set the biscotti slices on their sides, and arrange on the baking sheet for the second baking.
-1 Return the cookies to the oven, and bake for an additional 25-30 minutes, or until the biscotti have turned a beautiful golden brown color.
-1 The exterior of the cookies should be pretty crispy, but they should break apart easily, so transfer them to a cooling rack with care. (The cookies will firm up as they cool, too, but they should not become too hard.)
-1 Enjoy when cool with a glass of milk or your favorite holiday beverage.