-
1
1.
-
2
Preheat the oven to 350F.
-
3
Line 2 baking sheets with parchment paper.
-
4
2.
-
5
Sift together the flour, baking powder, and salt onto a piece of waxed paper.
-
6
3.
-
7
In a large bowl or the bowl of an electric mixer, whisk 2 of the eggs until they are foamy.
-
8
Gradually whisk in the sugar and continue whisking until the mixture is pale yellow and light, about 4 minutes.
-
9
Whisk in the oil, then add the lemon zest and mix well.
-
10
Mix in the dry ingredients alternately with the milk, beginning and ending with the flour mixture.
-
11
Then quickly and thoroughly mix in the hazelnuts.
-
12
4.
-
13
Turn out the dough onto a lightly floured work surface and divide it in half.
-
14
Shape each half in an 8-inch-long log and 2 inches thick.
-
15
Flatten the tops slightly and place the logs about 2 inches apart on one of the prepared baking sheets.
-
16
Mix the remaining egg with 2 teaspoons water for an egg wash and brush it lightly on the logs.
-
17
5.
-
18
Bake the logs in the center of the oven until they are puffed and golden, 25 to 30 minutes.
-
19
Remove from the oven and let cool on a wire rack for 10 minutes.
-
20
Leave the oven on.
-
21
6.
-
22
With a sharp knife, cut each of the logs on the diagonal into about 24 pieces.
-
23
Place the slices, cut side down, on the parchment-lined sheets and bake until they are golden on one side, about 15 minutes.
-
24
Turn the slices and bake until golden on the other side, about 10 minutes more.
-
25
Remove from the oven and let cool on wire racks.
