-
1
Preheat the oven to 325 degrees F.
-
2
Line a large baking sheet with parchment paper.
-
3
Stir the flour, cornmeal, baking powder, and salt in a large bowl.
-
4
Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes.
-
5
Add the orange and lemon zests to the dry ingredients.
-
6
Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky).
-
7
Let stand for 5 minutes.
-
8
Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart.
-
9
Moisten your hands with water and shape the dough into two 11 by 4-inch logs.
-
10
Bake until lightly brown, about 35 minutes.
-
11
Cool the logs for 5 minutes.
-
12
Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices.
-
13
Arrange the biscotti cut side down on the same baking sheet.
-
14
Bake until the biscotti are pale and golden, about 25 minutes.
-
15
Cool the biscotti on the baking sheet for 5 minutes.
-
16
Using a metal spatula, transfer the biscotti to a rack and cool completely.
-
17
Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total.
-
18
Dip 1 cut side of each biscotti into the melted chocolate.
-
19
Gently shake off the excess chocolate.
-
20
Place the biscotti, chocolate side up, on the baking sheet.
-
21
Refrigerate until the chocolate is firm, about 35 minutes.
-
22
Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
-
23
The biscotti can be made ahead.
-
24
Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
