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Preheat the oven to 350 degrees F. Arrange the hazelnuts in a single layer on a silicon pad lined baking sheet.
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Put the tray in the center of the oven and cook until a little past light brown, 8 to 10 minutes.
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Set aside to cool.
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Heat a large, stainless steel pan on medium heat.
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Make sure the pan is dry and clean to avoid any impurities or water affecting the caramel you are about to make.
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Add the sugar.
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Shake the pan slightly to distribute the sugar in an even layer on the bottom of the pan.
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Lower the heat and keep your eye on the sugar as it melts and begins to turn brown.
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Lift the pan and swirl the sugar around from time to time as it melts.
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Do not stir with any utensils.
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Any impurities on the utensil could also disturb the sugar as it melts.
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Cooks Note: add some water if you are afraid of burning the sugar.
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Prepare a baking sheet lined a silicon mat or parchment paper.
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Spray a layer of nonstick spray on the parchment, if using.
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Set aside.
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When the hazelnuts cool slightly and the caramel is a light brown, use a clean spoon to stir the hazelnuts into the caramel.
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Spray the spoon with nonstick spray so that the sugar doesnt stick to the end of the spoon as you work.
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Stir the nuts, coating them with the sugar.
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Cooks Note: If the caramel starts to cool and become thick, heat it gently (over low heat) for a minute or two.
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That will loosen the sugar.
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Use the spoon to scoop out the hazelnuts and spread them on to the lined baking sheet.
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Spread them as best you can without creating big clumps.
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Sprinkle with a touch of salt.
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Set aside to cool.
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In a medium bowl, whisk together the eggs, almond extract and the lemon zest.
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Set aside.
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In another bowl, sift together the 1/4 teaspoon kosher salt, flour, baking powder, baking soda and cinnamon.
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Set aside.
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Stir the flour into the egg mixture.
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Use your hands to finish combining the wet and dry ingredients.
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Break apart and roughly chop the hazelnuts and gently work half of them into the dough.
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Reserve remaining half for snacking.
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Prepare a baking sheet lined with parchment paper and lightly spray with cooking spray.
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Divide the dough into 2 equal parts.
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Using your hands, turn the dough out onto a lightly floured flat surface.
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Form each half of the dough into a loaf-like shape about 2 inches wide and about 12 inches long.
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They should look like 2 loaves of bread.
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Carefully arrange the 2 loaves, side by side, on the baking sheet.
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For optimum baking, leave as much space as possible between the loaves.
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Put the baking sheet in the center of the oven and bake, undisturbed, for 25 to 30 minutes.
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The dough should be light brown and may rise a little as it cooks.
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Remove from the oven and put onto a flat surface to cool.
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Turn the oven off.
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Once cooled, using a serrated knife, gently saw the loaf into 1/2-inch thick slices, cut on an angle.
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Arrange the slices on the baking sheet, cut sides up, in a single layer.
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There should be a little space between each slice.
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It will almost feel like the loaves are 2 puzzles that you take apart by cutting and then put back together on the baking sheet.
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Return the baking sheet to the oven.
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Allow them to sit in the oven for 10 minutes.
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This will cause the biscotti to firm up and toast, but only ever so slightly.
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Remove from the oven and cool.
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Serve with lemon curd.
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In a large, stainless steel pot, whisk together the eggs, granulated sugar, lemon zest and orange zest.
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Continue to whisk until the mixture lightens in color, 2 to 3 minutes.
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Whisk in the lemon juice and orange juice.
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Put the pot over low heat and cook and stir constantly, until the mixture starts to thicken.
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Take care to scrape the sides of the pot so the curd doesnt form a crust on the edges or scorch as it cooks.
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After a few minutes, start gradually whisking in the slices of butter.
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When all of the butter is integrated, remove the pot from the heat.
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Transfer the curd to another bowl to coo, then cover it tightly with a layer of plastic wrap.
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The plastic should be placed directly on top of the curd to prevent a skin from forming as it cools.
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Serve in a bowl alongside the biscotti for dunking or spreading on the biscotti like jam.
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Inactive Prep Time: 30 minutes
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Ease of preparation: easy
