Citrus Chocolate Biscotti

Ingredients

• 1/3 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup candied peel
• 1 3/4 cups all-purpose flour
• 1/2 cup whole unblanched almond
• 4 ounces chopped semisweet chocolate
• 2 teaspoons baking powder
• 1 egg white, lightly beaten

Directions

1. 1

   In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla.

2. 2

   Toss peel with 1 tbsp/15 mL of the flour; stir into batter with almonds and chocolate.

3. 3

   Whisk together the remaining flour and baking powder; stir into batter until soft, sticky dough forms.

4. 4

   On lightly floured work surface, work dough into smooth ball.

5. 5

   Divide in half; roll each into 12-inch/30 cm long log.

6. 6

   Transfer to parchment paper–lined baking sheet. Brush tops with egg white. Bake in 350°F/180°C oven until tops are dry and golden, about 25 minutes.

7. 7

   Let cool on sheet for 5 minutes.

8. 8

   Transfer to cutting board; with chef's knife, cut diagonally into 3/4-inch/2 cm slices, wiping blade after each cut.

9. 9

   Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes.

10. 10

    Let cool on rack.

11. 11

    (Make-ahead: Store in airtight container for up to 2 weeks.).