Thank you to Bernice Quigley for sharing this awesome recipe!
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2 cups all-purpose flour 3/4 cup cornmeal 1 1/2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 3 large eggs 3 tablespoons grated lemon zest (from about 3 to 4 lemons) 3/4 cup coarsely chopped whole almonds 16 -ounces chocolate chips
Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
Place dough on the prepared baking sheet. With moist hands, form into log a shape 1/2" thick. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the log crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until sides of the cookies are pale golden, about 8-10 minutes each side. Watch closely so they don't over brown. Let cool completely.
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti or drizzle over top with the melted chocolate. Transfer the dipped biscotti on to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.