Almond Lemon Ginger Biscotti

Preheat oven to 325°F. Line baking tray with parchment or nonstick silicone baking mat.

Sift flour, cornmeal, baking powder, salt.

In the large bowl of a stand mixer or with an electric mixer, beat sugar and eggs until pale yellow. Mix in vanilla extract and zest.

Add flour mixture to the egg mixture and beat until just blended. Stir in almonds. Let dough rest for 5–10 minutes.

With floured hands, divide dough in half. Shape each half into approximately 9-inch long, 3-inch wide log. Transfer both logs onto prepared baking sheet, equally spaced apart. Bake logs for 30–35 minutes until pale golden. Take out and cool for 5 minutes.

Transfer logs to cutting board or counter. Using serrated knife, cut logs on the diagonal into 3/4-inch slices. Arrange biscotti cut side down on the same baking sheet. Bake 12 minutes. Turn biscotti over and bake for an additional 5–8 minutes or until color turns light toasted brown. Turn over on wire rack and cool completely.

Meanwhile, place chocolate chips in a microwave safe plastic bowl, and place in microwave at 50% power, heating in 30-second intervals, mixing well with rubber spatula after each interval until it slowly begins to melt. Once most of the chips are melted, stir and allow remaining chips to melt in the residual heat. Stir well until mixture is completely smooth.

Dip the end of each biscotti in chocolate and set over wire rack. (I don’t like too much on mine so a smear or two suffices.) Sprinkle a few pieces of ginger on dipped ends. Allow chocolate to harden.

Can be stored in airtight container for upto a week.

Recipe adapted from Food network archives, Giada Di Laurentiis.