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1
Line 12x18x1-inch baking sheet with heavy-duty foil.
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2
Whisk eggs, juice and orange peel in large bowl.
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3
Mix flour, baking powder, salt, ginger and cinnamon in processor.
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4
Add butter and cut in using on/off turns until mixture forms coarse meal.
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5
Add sugar and just blend in.
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6
Add nuts and chop coarsely using 6 on/off turns.
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7
Add nut mixture to egg mixture.
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8
Stir until moist dough forms.
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9
Mix in 6 ounces chocolate.
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10
Drop half of dough by heaping tablespoons in line down length of left half of prepared baking sheet.
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11
Repeat with remaining dough down right half of sheet.
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12
Chill until dough is firm, about 30 minutes.
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13
Position rack in center of oven and preheat to 375F.
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14
Using moistened fingertips, shape dough into 2-inch-wide 1-inch-high logs.
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15
Bake until logs are golden brown and beginning to crack on top, about 25 minutes (each log will spread to about 4-inch width).
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16
Reduce oven temperature to 300F.
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17
Cool logs in pan on rack 10 minutes.
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18
Pull foil with logs onto work surface.
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19
Score logs crosswise into 3/4-inch-wide slices.
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20
Cool until cookies begin to firm, about 15 minutes.
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21
Using serrated knife, cut through scored lines.
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22
Arrange cookies cut side up on 2 heavy cookie sheets.
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23
Bake 15 minutes.
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24
Turn cookies over.
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25
Bake until crisp, about 15 minutes.
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26
Cool on sheets on racks.
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27
(Can be made 1 day ahead.
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28
Store airtight.)
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29
Line large cookie sheet with heavy-duty foil.
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30
Stir 14 ounces chocolate in top of double boiler over barely simmering water until melted.
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31
Dip 1 long side of each cookie into chocolate and set chocolate side down on prepared sheet.
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32
Chill until chocolate is set.
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33
Peel cookies off foil.
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34
(Can be made 1 week ahead.
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35
Cover and chill in airtight container.)
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36
Serve cold.
