Citrus Chocolate Biscotti

• 13 cup butter, softened
• 34 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 12 cup candied peel
• 1 34 cups all-purpose flour
• 12 cup whole unblanched almond
• 4 ounces chopped semisweet chocolate
• 2 teaspoons baking powder
• 1 egg white, lightly beaten

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 paperlined baking sheet.
7. Brush tops with egg white.
8. Bake in 350F/180C oven until tops are dry and golden, about 25 minutes.
9. Let cool on sheet for 5 minutes.
10. Transfer to cutting board; with chef's knife, cut diagonally into 3/4-inch/2 cm slices, wiping blade after each cut.
11. Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes.
12. Let cool on rack.
13. (Make-ahead: Store in airtight container for up to 2 weeks.
14. ).

butter, sugar, eggs, vanilla, candied peel, flour, unblanched almond, semisweet chocolate, baking powder, egg

Taken from www.food.com/recipe/citrus-chocolate-biscotti-295309 (may not work)