Hazelnut Biscotti

Instructions

1. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until fragrant. Remove from the oven and let them cool slightly. Rub the hazelnuts with a kitchen towel to remove the skins. Chop the hazelnuts roughly and set aside.

2. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

3. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.

4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Gently fold in the chopped hazelnuts until evenly distributed.

5. Divide the dough in half. On a lightly floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on a parchment-lined baking sheet, spacing them apart.

6. Bake the logs in the preheated oven for 25-30 minutes, or until lightly golden brown. Remove from the oven and let them cool for about 10-15 minutes.

7. Reduce the oven temperature to 325°F (165°C). Using a sharp knife, slice the logs diagonally into 1/2 inch thick pieces. Place the biscotti cut side down on the baking sheet.

8. Bake the biscotti for an additional 15-18 minutes, flipping them halfway through, until they are crisp and golden. Remove from the oven and let them cool completely on a wire rack.

9. If desired, melt the dark chocolate in a heatproof bowl set over a pot of simmering water or in the microwave, stirring until smooth. Drizzle the melted chocolate over the cooled biscotti and allow it to set before serving.