White Chocolate-Dipped Almond and Lemon Biscotti

• 2 cups all-purpose flour
• 3/4 cup fine yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 cup sugar
• 3 large eggs
• 3 tablespoons grated lemon zest (from 3 to 4 lemons)
• 3/4 cup coarsely chopped whole almonds
• 2 1/2 cups (18 ounces) white chocolate chips

1. Preheat the oven to 325F.
2. Line a large baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
4. In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow, about 3 minutes.
5. Mix in the lemon zest and then the flour mixture, and beat until just blended.
6. (The dough will be sticky.)
7. Stir in the almonds.
8. Let the dough rest for 5 minutes.
9. Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet.
10. With moist hands, space the dough evenly apart and form into 2 loaves, each 9 x 3 inches.
11. Bake for 35 minutes, or until lightly browned.
12. Cool for 5 minutes.
13. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices.
14. Arrange the biscotti cut side up on the same baking sheet.
15. Bake until the cookies are pale golden, about 25 minutes.
16. Let cool completely.
17. Pour the chocolate chips into a heat-proof bowl.
18. Place the bowl over a pan of gently simmering water, making sure the bottom of the pan does not touch the water.
19. Stir until the chocolate is melted and smooth, about 3 minutes.
20. Dip the end of each biscotti in the chocolate.
21. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened.
22. Store in an airtight container.

flour, yellow cornmeal, baking powder, salt, sugar, eggs, lemon zest, whole almonds, white chocolate chips

Taken from www.epicurious.com/recipes/food/views/white-chocolate-dipped-almond-and-lemon-biscotti-386901 (may not work)