Hazelnut-Cinnamon Biscotti

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Spray large baking sheet with vegetable oil spray.
3. 3
   Mix flour, baking powder, salt and cinnamon in medium bowl; set aside.
4. 4
   Coarsely chop hazelnuts in processor.
5. 5
   Transfer to small bowl.
6. 6
   Combine sugar and butter in processor; blend until fluffy.
7. 7
   Add orange peel and vanilla extract and blend well.
8. 8
   Add eggs 1 at a time, blending just until incorporated after each addition.
9. 9
   Add flour mixture; mix using on/off turns until just blended.
10. 10
    Mix in hazelnuts using on/off turns until just blended.
11. 11
    Turn dough out onto floured work surface.
12. 12
    Divide dough in half.
13. 13
    Roll each half into 9-inch-long, 2-inch-wide log.
14. 14
    Space logs 3 inches apart on prepared baking sheet.
15. 15
    Flatten each to 12-inch-long, 2 1/2-inch-wide log.
16. 16
    Bake until very light golden and firm to touch, about 25 minutes.
17. 17
    Cool on baking sheet 5 minutes.
18. 18
    Maintain oven temperature.
19. 19
    Using metal spatula, transfer logs to work surface.
20. 20
    Using serrated knife, cut logs diagonally into 3/4-inch-wide slices.
21. 21
    Place slices, cut side down, on large baking sheet.
22. 22
    Bake 15 minutes.
23. 23
    Turn biscotti over; bake until light golden and firm, about 15 minutes longer.
24. 24
    Transfer biscotti to racks and cool.
25. 25
    (Can be made 3 days ahead.
26. 26
    Store airtight at room temperature.)