Ingredients:

2 cups hazelnuts
3 oz. unsweetened chocolate
5 Tblsp + 1 tsp unsalted butter
2 cups flour
2 tsp baking powder
3 eggs
1 cup sugar
1 tsp grated orange zest

Preheat the oven to 350°F. Place the hazelnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then coarsely chop.

In a double boiler over simmering water, melt together the chocolate and 5 Tblsp butter. Remove from heat and stir until smooth. Let cool for 10 minutes.

Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until just incorporated. Fold in the chopped nuts. Divide the dough in half, wrap in plastic wrap and refigerate at least 1 hour or overnight.

Butter a large cookie sheetand preheat the oven to 350°F. Shape each half of the dough into 14 x 2 1/2 inch logs. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a spatula. Bake for 40 to 45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven, but do not turn the oven off.

Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2 inch slices. Stand the slices upright on edge on the prepared sheet, and return the cookies to the oven and bake for another 15 minutes, or until crips. Transfer to wire racks until cool.