Hazelnut-Cinnamon Biscotti

• Nonstick vegetable oil spray
• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup hazelnuts, toasted, husked (about 4 ounces)
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon grated orange peel
• 1 teaspoon vanilla extract
• 3 large eggs

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

vegetable oil spray, flour, baking powder, salt, ground cinnamon, hazelnuts, sugar, unsalted butter, vanilla, eggs

Taken from www.epicurious.com/recipes/food/views/hazelnut-cinnamon-biscotti-5189 (may not work)