Ingredients
1/2 c (1/4#) butter
3/4 c granulated sugar
1 t vanilla
1 T grated orange peel
3 large eggs
3 c all purpose flour
1 T baking powder
1 c chopped hazelnuts
8 oz semisweet chocolate
Preparation
Preheat oven to 350.
Beat butter and sugar, then vanilla, orange peel, and eggs. In a separate bowl combine flour and baking powder. Stir in hazelnuts. Add this mix to wet mixture.
Spoon 1 c dough in dollops down the length of one side of a buttered 12 x 15" baking sheet, 1" from pan edge. Spoon another 1 cup dough down the lenth of the other side of the pan.
With floured fingers, pat each strip of dough into a flat 13" load, 1/2" thick x 2" wide. Repeat with remaining dough. You may need a total of 3 pans (dough can stand while some loaves bake).
Shape any left over dough into logs 1/2" thick x 2" wide.
Bake @ 350 for 15-20 min or until golden. With a sharp or serrated knife, cut loaves crosswise. Gently tip slices onto a cut side; biscotti can touch. Bake until toasted a slightly darker color and firm and dry to touch (15-20 more min).
Gently slide biscotti onto racks to cool.
In a 1 to 1 1/2 quart pan over low heat, stir 1 1/4 c (8 oz) semisweet chocolate until smooth. Spread chocolate on one side of each biscotti. If chocolate gets too firm to spread, stir over low heat to soften.
Lay cookies in a single layer, icing up, on baking sheets, and chill until chocolate is firm (about 20 min). Serve or chill up to 3 days.
