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1
In a small bowl, combine the brandy, currants, raisins, lemon zest, and ginger and let stand for half an hour.
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2
With an electric mixer fitted with the paddle attachment, combine the flour, granulated sugar and sugar replacement if you are using, cornmeal, baking powder, and salt.
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3
In a small bowl, whisk together the eggs, egg yolks, and vanilla.
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4
With the mixer on low speed, add the egg mixture to the dry ingredients until just combined and the dough looks crumbly.
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5
Take care not to overmix.
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6
Add the fruit mixture and the pine nuts, mixing just until the dough comes together (bring the dough together with your hands if it's a bit stiff).
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7
Let the dough rest for at least 30 minutes.
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8
At the meantime, position oven racks in the middle and top of the oven and preheat to 350F (180C).
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9
Line a large baking sheet with parchment paper.
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10
Cut the dough in half.
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11
Roll each half into a log that's 16 inches long and 4 inches wide, using as little flour as possible on the work surface.
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12
(If you make the dough in advance, wrap the logs in plastic and refrigerate them overnight).
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13
Transfer the logs to the baking sheet, setting them about 2 inches apart and patting the sides to smooth and straighten.
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14
Brush the tops and sides with the beaten egg white and sprinkle with the turbinado sugar.
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15
Bake on the middle rack until golden brown and firm in the center, 32 to 35 minutes, rotating the sheet to make sure baking evenly.
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16
Put the sheet on a rack until the logs are cool enough to handle, so the dough won't compress when you cut it, about 30 minutes.
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17
Reduce the oven temperature to 300F (150C).
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18
Line parchment paper on two large baking sheets.
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19
With a serrated knife, saw the logs into 1/2-inch-thick slices, cutting on the diagonal so each slice is about 6 inches long.
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20
Lay the slices flat on the baking sheets.
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21
Bake about 15 minutes, moving the lower sheet to upper, change the left side to right.
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22
Turn the biscotti over.
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23
Bake until both sides are a rich golden brown, another 12 to 15 minutes.
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24
Place the baking sheets on racks, letting cool and crisp completely on the sheets.
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25
Store in airtight container for 2 weeks.
