Chocolate Hazelnut Biscotti

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   ["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."]

* Per serving · 4 servings · Values may vary.