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1
Preheat oven to 350F.
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2
Spread the hazelnuts on a baking sheet and toast in the oven for eight to ten minutes, until fragrant.
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3
Place the nuts in a dish towel and rub them together to remove some of the skin.
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4
Coarsely chop the hazelnuts and set aside.
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5
In a large bowl, using a hand-held electric mixer, beat the butter at medium speed until soft and creamy.
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6
Add the sugar and lemon zest and beat until the mixture is very light and fluffy, about two minutes.
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7
Beat in the eggs, one at a time, and then beat in the vanilla.
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8
In a medium bowl, toss the flour, baking powder and salt.
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9
Gradually add the flour mixture to the butter, beating on low speed until a smooth dough forms.
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10
Using a wooden spoon, work in the hazelnuts until evenly distributed.
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11
Divide the dough in half in the bowl.
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12
With lightly floured hands, form the dough into two 10x2-inch rectangular logs.
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13
Place the logs on an ungreased baking sheet, at least 2 inches apart.
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14
Bake for 30 minutes, or until the logs are set and golden brown.
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15
Remove from the oven and let cool on the baking sheet for 15 minutes.
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16
Using a serrated knife and a sawing motion, carefully cut the logs into half-inch diagonal slices.
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17
Discard the end pieces.
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18
Arrange the slices, cut sides down and close together, on 2 baking sheets.
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19
Bake the biscotti on the top and middle racks of the oven for 8 to 9 minutes, or until lightly browned.
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20
Turn the biscotti over, switch the position of the baking sheets and continue baking until lightly browned on the other side, about 9 minutes longer.
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21
Let the biscotti cool completely on the baking sheets.
