Hazelnut Biscotti

Directions

1. 1
   Preheat oven to 325, and grease a large parchment-lined baking sheet.
2. 2
   Sift flour, baking powder, espresso powder and salt into a medium bowl. Add toasted hazelnuts, which I like to break into smaller pieces.
3. 3
   In another bowl, combine orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
4. 4
   Add egg mixture to flour mixture. Stir with wooden spoon and blend well.
5. 5
   Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Arrange cylinders on the baking sheet, leaving at least 3-inches between them.
6. 6
   Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting.
7. 7
   Transfer cylinders to a cutting board and carefully slice crosswise on the diagonal, with a serrated knife, into 1/2-inch slices. Put slices back onto the baking sheet, laying them flat and not overlapping.
8. 8
   Bake a second time for 20 minutes, turning them over after 10 minutes.