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