Chocolate Citrus Biscotti

This month challenge of the Cookie Carnival were Giadas Chocolate Citrus Biscotti, they use orange and lemon zest dipped in dark chocolate, though I forgot to buy it and only had white chocolate, as it turns out that paired really well.

I loved the combination of both lemon and orange zest with white chocolate, but I bet they are great with dark chocolate too... I also didn't dip the biscotti, I drizzled it!

I toasted them a bit too long in the oven and they came out quite brown but that did not hurt the flavor at all.

Dry and wet ingredients

Chocolate Citrus Biscotti:

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 white chocolate chips

Preheat the oven to 165°c.

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 logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1 cm 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.

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.