Ingredients
| 8 oz. | hazelnuts | | 2 oz. | almonds | | 4 cups | unbleached all-purpose flour | | 2 tbsp. | baking powder | | 1 tsp. | cinnamon | | 5 | eggs | | 4 oz. | butter, melted and cooled | | 2 cups | sugar | | 1-1/2 tsp. | lemon zest | | 4 oz. | semisweet chocolate | | 1 tbsp. | oil |
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Instructions
Grind the nuts in 2 batches - 1/2 fine grind and 1/2 course grind (to roll biscotti in later).
Wisk eggs with sugar until frothy; stir in butter and lemon zest. Sift dry ingredients and add to fine ground nuts, then add egg mixture to dry mixture. Shape dough into 2 logs and bake at 350°F for 25 minutes. Cool and slice 1/4-inch thick. Bake at 250°F until dry. Melt chocolate with oil. Dip one end of each cookie in chocolate and roll in coarse nuts.
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