Citrus Chocolate Biscotti Recipe

In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla. Toss peel with 1 tbsp/15 mL of the flour; stir into batter with almonds and chocolate. Whisk together the remaining flour and baking powder; stir into batter until soft, sticky dough forms.

On lightly floured work surface, work dough into smooth ball. Divide in half; roll each into 12-inch/30 cm long log. Transfer to parchment paper–lined baking sheet. Brush tops with egg white. Bake in 350F/180C oven until tops are dry and golden, about 25 minutes. Let cool on sheet for 5 minutes.

Transfer to cutting board; with chef's knife, cut diagonally into 3/4-inch/2 cm slices, wiping blade after each cut. Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 weeks.)

Makes about 2 dozen biscotti.