Mandarin Chocolate Hazelnut Biscotti

1/2 cup unsalted butter
3/4 cup granulated sugar
Zest of one orange, finely minced
3 eggs
2 tablespoons orange liqueur such as Cointreau
2 teaspoons vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 cups all-purpose flour
1 cup hazelnuts or pistachios coarsely chopped
1 cup semi sweet chocolate

Heat oven to 350 degrees F. Line baking sheet with parchment paper.

Cream butter, sugar and orange zest. Add eggs, blending well, then stir in vanilla extract and xorange liqueur.

In a separate bowl, blend together baking powder, salt and flour. Stir into batter, then fold in nuts and chocolate.

On lightly floured work surface, divide dough in two sections. Roll each into 9 inch log. Place well separated on baking sheet. Flatten slightly with fingers.

Bake until lightly browned about 18 to 24 minutes. Cool 15 minutes then transfer to work surface.

Using serrated knife, cut into 3/4-inch slices. Place cookies back on baking sheet. Reduce oven temperature to 325 degrees F.

Bake for 15 to 20 minutes turning once until cookies are slightly colored and appear dry. Cool.

Makes 25 to 30.