CHOCOLATE NUT BISCOTTI

1 1/2 c. skinned, toasted hazelnuts or almonds (if using almonds, buy slivered)
1/2 to 1 c. pistachios, shelled
4 c. unsifted flour
1/2 c. miniature semisweet chocolate morsels
2 tsp. baking powder
2 tsp. ground cinnamon
5 lg. eggs
2 c. sugar
1/3 c. unsalted butter, melted
1 tbsp. grated orange or lemon zest

1. Preheat oven to 350 degrees. Grease two large baking sheets. I prefer the insulated kind--keeps it from burning. In food processor, puree 1/2 cup of nuts. (If using hazelnuts, puree until paste forms and set aside; then coarsely chop remaining hazelnuts.) Place remaining 1 cup hazelnuts or almonds--and the pistachios--in bowl along with flour, chocolate, baking powder and cinnamon.2. To make zest, process strips of colored part of orange or lemon along with 1/2 cup of the sugar. Set aside.
3. In large bowl of electric mixer, at medium speed, beat eggs until fluffy. Add sugar-zest mixture, remaining sugar, melted butter and hazelnut paste or ground almonds. Beat until blended. Stir in flour mixture to form dough. You may need to add a bit of flour if dough is too sticky.
4. Divide dough into quarters, for small cookies, or halves, for wider ones. Drop dough onto baking sheets, smoothing into log shapes using spatula. Pat tops smooth, using floured fingers. I place one log on each sheet, at an angle.
5. Bake 25 to 30 minutes, or until firm in center. Bigger logs take longer. Be sure to switch sheets halfway through baking time to ensure even cooking. When done, cool completely on sheets, on wire racks. Carefully remove logs to a cutting board and, using serrated knife, cut on diagonal making 1/2 inch slices. Place these on regular cookie sheets (I use Wilton's aluminum) and bake anywhere from 5 to 12 minutes, or just until crisp and brown on one side. Turn and brown other side 5 to 7 minutes longer, whatever it takes. Cool on wire rack.