Chocolate Dipped Citrus Biscotti
Ready In: 1 hr 15 mins
Yields: 3 dozen cookies
Ingredients
- 2 cups all-purpose flour
- 3⁄4 cup fine ground yellow cornmeal
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 3⁄4 cups semi-sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
Directions
- Preheat the oven to 325 degrees F.
- Line a large baking sheet with parchment paper.
- Stir the flour, cornmeal, baking powder, and salt in a large bowl.
- Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes.
- Add the orange and lemon zests to the dry ingredients.
- Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
- Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart.
- Moisten your hands with water and shape the dough into two 11 by 4-inch logs.
- Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes.
- Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet.
- Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes.
- Using a metal spatula, transfer the biscotti to a rack and cool completely.
- Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total.
- Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet.
- Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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