Preheat the oven to 325°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt.

In a other large bowl, beat the sugar & eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest & then the flour. Beat until just blended. (The dough will be sticky.)

Stir in the almonds. Let the dough rest for 5 minutes.

Divide the dough evenly into 2 equal mounds & place on the prepared baking sheet. With moisten hands, space the dough evenly apart & form into 2 logs.

Bake for 35 minutes, or until lightly browned.

Take out & cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet.

Bake until the cookies are pale golden, about 25 more minutes. Let cool completely.

TOPPING:

Place the chocolate chips in a medium bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until the chocolate is melted & smooth.

Dip the end of each biscotti in the chocolate. Lay the biscotti on a wire rack over a baking sheet until the chocolate has hardened.

Store in an airtight container.