3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 cup (4 oz) hazelnuts, toasted, husked
3/4 cup sugar
1/2 cup unsalted butter, room temp
1 Tbsp grated orange peel
1 tsp. vanilla extract
3 large eggs

Preheat over to 350°F. Spray large baking sheet with vegetable oil spray. Mix flour, baking powder, salt, and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in processor. Transfer to small bowl. Combine sugar and btuter in processor; blend until fluffy. Add orange peel and vanilla extract and blend well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture; mix using on/off turns until just blened. Mix in hazelnuts using on/off turns until blended.

Turn dough out onto floured work surface. Divide dough in half. Roll each half into 9" long, 2 inch wide log. Space logs 3" apart on prepared baking sheet. Flatten each to 12" long, 2 1/2" wide log. Bake until very light golden and firm to touch, about 25 minutes. Cool on baking sheet 5 mins. Maintain oven temp.

Using metal spatula, transfer logs to work surface. Using serrated knife, cut logs diagonally into 3/4" wide slices. Place slices, cut side down, on large baking sheet. Bake 15 mins. Turn biscotti over, bake until light golden and firm, about 15 mintutes longer. Transfer biscotti to racks and cool.

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