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1
Preheat oven to 350F.
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2
Spray large baking sheet with vegetable oil spray.
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3
Mix flour, baking powder, salt and cinnamon in medium bowl; set aside.
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4
Coarsely chop hazelnuts in processor.
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5
Transfer to small bowl.
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6
Combine sugar and butter in processor; blend until fluffy.
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7
Add orange peel and vanilla extract and blend well.
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8
Add eggs 1 at a time, blending just until incorporated after each addition.
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9
Add flour mixture; mix using on/off turns until just blended.
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10
Mix in hazelnuts using on/off turns until just blended.
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11
Turn dough out onto floured work surface.
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12
Divide dough in half.
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13
Roll each half into 9-inch-long, 2-inch-wide log.
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14
Space logs 3 inches apart on prepared baking sheet.
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15
Flatten each to 12-inch-long, 2 1/2-inch-wide log.
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16
Bake until very light golden and firm to touch, about 25 minutes.
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17
Cool on baking sheet 5 minutes.
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18
Maintain oven temperature.
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19
Using metal spatula, transfer logs to work surface.
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20
Using serrated knife, cut logs diagonally into 3/4-inch-wide slices.
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21
Place slices, cut side down, on large baking sheet.
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22
Bake 15 minutes.
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23
Turn biscotti over; bake until light golden and firm, about 15 minutes longer.
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24
Transfer biscotti to racks and cool.
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25
(Can be made 3 days ahead.
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26
Store airtight at room temperature.)
