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1
Place nuts in a shallow pan and bake in a preheated 350 degree oven for 5 to 10 minutes, or until golden brown (do not overcook). Let cool.
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2
In a mixing bowl, cream butter and 1/2 cup sugar until light and fluffy.
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3
Beat in egg yolks, vanilla and orange zest.
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4
In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until crumbly.
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5
In a separate bowl, beat egg whites until stiff soft peaks form and beat in remaining sugar, beating until stiff but not dry.
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6
Fold meringue into the crumbly dough, mixing until it clings together.
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7
Cut nuts into halves or thirds and fold in along with chocolate.
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8
Divide dough in half. Form into two logs on a greased and floured baking sheet making them about 1/2 inch thick, 1 1/2 inches wide and 16 inches long, sppacing them at least 2 inches apart.
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9
Bake in the middle of a preheated 325 degree F oven for 25 minutes or until set and golden brown.
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10
Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2 inch thick.
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11
Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 4 dozen biscotti.
