Chocolate-dipped Almond Biscotti

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or lightly grease. Sift flour, baking powder and salt together, and set aside. In a large mixing bowl, cream the butter and sugar. Add eggs, vanilla, almond extract and lemon and orange zests and beat until the mixture is combined. (It will be soupy and a bit lumpy.) Add half the flour mixture and beat until it is just combined. Use a wooden spoon to stir in the remaining flour mixture and the nuts.

Shape the dough into two 15 x 3 1/2 x 1/2-inch logs and place them on the cookie sheet about 3 inches apart. Bake 32 to 35 minutes or until golden brown. Cool 2 hours.

Using a long serrated knife, slice the logs diagonally into 1/2-inch slices. Arrange cut-side down on a baking sheet and bake at 300 degrees for 7 minutes. Flip the biscotti over and bake an additional 4 to 5 minutes. Cool on a wire rack.

Dip in melted dark chocolate and drizzle with white chocolate.