Citrus Chocolate Biscotti Recipe

Directions:

1. In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla.
2. Toss peel with 1 tbsp/15 mL of the flour; stir into batter with almonds and chocolate.
3. Whisk together the remaining flour and baking powder; stir into batter until soft, sticky dough forms.
4. On lightly floured work surface, work dough into smooth ball.
5. Divide in half; roll each into 12-inch/30 cm long log.
6. Transfer to parchment paper–lined baking sheet. Brush tops with egg white. Bake in 350°F/180°C oven until tops are dry and golden, about 25 minutes.
7. Let cool on sheet for 5 minutes.
8. Transfer to cutting board; with chef's knife, cut diagonally into 3/4-inch/2 cm slices, wiping blade after each cut.
9. Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes.
10. Let cool on rack.
11. (Make-ahead: Store in airtight container for up to 2 weeks.).