1. Lemon-Ginger: Preheat the oven to 350 degrees F. Combine the flour, sugar, soda, ginger, and salt in a medium mixing bowl. Toss in the candied ginger. In a small measuring cup whisk the lemon zest and juice, and the eggs and fold them into the dry ingredients. The dough will be a little crumbly. Use your clean hands to bring the dough together, kneading lightly until it is smooth. Divide the dough in half and form each half into a 9-inch long roll on a baking sheet lined with parchment paper, placing the rolls about 5-inches apart. At this point the dough will be quite sticky so keep your hands lightly floured and do your best to keep the dough smooth. Brush the top of each roll with a little bit of milk and sprinkle evenly with sanding sugar. Bake for 20 minutes, or until the tops of the biscotti are a light golden brown. Allow the logs to cool for about 10 minutes on a cooling rack. Cut each roll into about 18 strips that are about ½-¾-inch thick. Reduce the oven temperature to 325 degrees F. Place the strips back on the cookie sheet in the upright position with at least 1/8-inch of space between each. Bake for another 20 minutes. Remove from the oven and allow to cool completely. They will harden as they cool.

2. Pistachio Chocolate: Preheat the oven to 325 degrees F. In a stand mixer cream the butter and sugar completely. Beat in the eggs and Amaretto. With the mixer on low slowly add in the flour, baking powder, and salt. Fold in the ground nuts and chocolate. Divide the dough in half and form each half into a 12-inch long roll on a baking sheet lined with parchment paper, placing the rolls about 5-inches apart. The dough will be sticky so it is best to lightly flour your hands to keep the dough from sticking to your fingers. Brush the top of each roll with a little bit of milk. Bake for 20-25 minutes, or until the tops of the biscotti are a light golden brown. Allow the logs to cool for about 10 minutes on a cooling rack. Cut each roll into about 18 strips that are about ½-¾-inch thick. Reduce the oven temperature to 325 degrees F. Place the strips back on the cookie sheet in the upright position with at least 1/8-inch of space between each. Bake for another 15 minutes. Remove from the oven and allow to cool completely. They will harden as they cool.