Food Network: Chocolate Citrus Biscotti

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Chocolate Citrus Biscotti
Recipe courtesy Giada De Laurentiis

Ingredients
2 cups all-purpose flour
3/4 cup fine 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 semisweet chocolate chips
2 tablespoons unsweetened cocoa powder

Instructions
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.