½ cup (60g) Kankitsu Labo Candied Iyokan Peel, finely chopped
Heat oven to 325°F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
In the bowl of your stand mixer, combine sugar and lemon zest. Using your fingers, rub together until sugar turns yellowy-orange and you smell that citrusy goodness.
Add eggs. Attach paddle to mixer, then beat on medium until mixture is foamy and pale.
Add dry ingredients, then mix on low until almost fully incorporated.
Add chopped almonds and candied iyokan peel. With mixer on low, mix until inclusions are dispersed throughout the sticky dough.
Moisten your hands with cold water, then gather one-third of the dough (about 295g) and place on prepared baking sheet. Pat dough until it’s a flat-ish 12" by 3" log. Repeat with remaining two thirds of dough so you have three logs.
Bake for 22–25 minutes or until logs are lightly brown. Remove from oven, but don’t turn the oven off.
Gently slide logs onto a cutting board. With a sharp knife, cut logs at an angle every ¾" to create individual biscotti.
Place biscotti back on baking sheet, cut side down. Return to oven and bake for another 12–15 minutes. Biscotti are done when they are lightly toasted.
Transfer biscotti to wire rack and allow to cool completely.