8 oz Hazelnuts
2 oz Almonds
4 c  Unbleached all-purpose
Flour
2 tb Baking powder
1 ts Cinnamon
5    Eggs
4 oz Butter, melted & cooled
2 c  Sugar
1 1/2 ts Lemon zest
4 oz Semisweet chocolate
1 tb Oil

Grind the nuts in 2 batches – 1/2 fine grind and 1/2 course grind (to
roll biscotti in later). Wisk eggs with sugar til frothy; stir in
butter and lemon zest. Sift dry ingredients and add to fine groun
nuts, then add egg mixture to dry mixture. Shape dough into 2 logs
and bake at 350 for 25 minutes. Cool and slice 1/4″ thick. Bake at
250 until dry. Melt chocolate w/oil. Dip one end of each cookie in
chocolate and roll in coarse nuts.