Indulge in the combination of citrus and rich chocolate with these delicious citrus biscotti drizzled with chocolate. This delectable treat is easy to make but also light and refreshing, bursting with flavor.
2cupsMeasure for Measure Gluten Free Flouror All Purpose Flour
3/4cupFine Yellow CornmealIf you can't find fine cornmeal add regular yellow cornmeal to a food processor and grind it a bit
1 1/2teaspoonsBaking Powder
1teaspoonSalt
3largeroom temperature eggs
1cupSugar
1bagGhirardelli dark chocolate wafersor 1 3/4 cups dark chocolate chips
1/4 piecefresh orange for orange juice
Instructions
Set the oven temperature to 325 degrees F.
Line a large baking sheet or baking pan with parchment paper.
Combine the flour, yellow cornmeal, baking powder, and salt in a large bowl. Lightly combine ingredients with a whisk.Once the dry ingredients are combined, add the tablespoon of zest and whisk together.
Beat the eggs, sugar, and orange juice with an electric mixer.The biscotti dough should be pale yellow and fluffy and takes 3 minutes.
Spoon the flour mixture into the wet ingredients. Combine flour just until it's almost combined. The biscotti dough will be soft and sticky. Let dough sit for 5 minutes.
Transfer the dough to the prepared baking sheet using a rubber spatula or wooden spoon. Divide dough into two thick dough forms and space them evenly.
With a little water, moisten your hands and shape the dough into an 11x4-inch biscotti log.
Bake until lightly brown, about 35 minutes.
Cool the biscotti logs for 5 minutes on the baking sheet.
Cut logs crosswise into 1/2-inch thick slices using a sharp serrated knife.
Arrange the biscotti in a single layer cut side on the baking sheet. Place the slices in the oven for the second time. Bake until the biscotti are pale, 10 minutes.
Cool the Biscotti on the baking sheet for 5 minutes.
Using a metal spatula transfer the Biscotti to a rack to cool completely.
Melt the chocolate using a Candy Melt such as Wilton candy melt or Microwave. If using a microwave, melt the chocolate at 20-second intervals and stir until melted to avoid seizing the chocolate. The total time to melt chocolate is 1 1/2 minutes.
Once the chocolate is melted, drizzle the chocolate using a fork on top of the biscotti. NOTE: if you are using regular dark chocolate, put the biscotti in the refrigerator to set for about 15 minutes
This biscotti can be made ahead, and biscotti freeze very well too.
Store in an airtight container at room temperature for up to 4 days. These cookies can be frozen forvup to 3 months.
Notes
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Citrus Biscotti With Chocolate
 Set the oven temperature to 325 degrees F.Line a large baking sheet or baking pan with parchment paper.Tip: When zesting the orange, do not add the pith. (the white beneath the orange skin) This will make the orange flavor bitter.Zest 1 tablespoon of the orange Orange Zest Add dry ingredients to a large bowl and lightly whisk together to combine.Combine the flour, yellow cornmeal, baking powder, and salt in a large bowl. Lightly combine ingredients with a whisk.Once the dry ingredients are combined, add the tablespoon of zest and whisk together.orange juice from 1/4 of the fresh orange Room Temperature Eggs Eggs in Electric Mixer Beating the Eggs and Sugar
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Beat the eggs, sugar, and orange juice with an electric mixer.The biscotti dough should be pale yellow and fluffy and takes 3 minutes.
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Add the dry ingredients to the egg and sugar mixture and beat until combined.Spoon the flour mixture into the wet ingredients. Combine flour just until it's almost combined. The biscotti dough will be soft and sticky. Let dough sit for 5 minutes. Let dough stand for 5 minutes and remove with a Rubber spatula.
Transfer the dough to the prepared baking sheet using a rubber spatula or wooden spoon. Divide dough into two thick dough forms and space them evenly.With a little water, moisten your hands and shape the dough into an 11x4-inch biscotti log.
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dough shaped. Dark chocolate melting wafers. Biscotti on wood board with a zinnia for color.  Â
Keyword biscotti, citrus biscotti, electric mixer, large baking sheet
