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Preheat oven to 350°F.
Sift together the flour, sugar, baking soda, salt and zest in bowl, then stir in nuts.
Remove log from oven and lower oven temperature to 250°F. Cool log for 5 minutes.
Use a serrated bread knife to slice the log into 1/2-inch wide pieces and lay cut side up on large baking sheet.
Bake for 45 to 50 minutes, flipping biscotti over after about 25 minutes. Cool on rack.
Place chopped chocolate in a clean stainless-steel bowl set over a saucepan of hot or gently simmering (not boiling) water.
Stir frequently until melted, then remove from heat.
Dip cooled biscotti half-way in chocolate and set on wax paper to cool and harden.
Melt white or milk chocolate by same method.
Dip wire whisk into chocolate and drizzle back and forth over semi-sweet chocolate layer. Allow to harden.