Directions

Preheat the oven to 350ºF. Lightly grease two cookie sheets.

Melt the chocolate chips in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Remove from the heat and cool.

In a large bowl, beat the butter with an electric mixer on medium speed until it is creamy, about 1 minute. Add the sugar, baking powder, and salt; beat until blended. Beat in the eggs and vanilla until combined. Stir in the four with a wooden spoon.

Divide the dough in half and transfer one half to another bowl. Stir the melted chocolate and ¹/₄ cup of the hazelnuts into one-half of the dough. Stir the orange zest and remaining nuts into the other half. Divide each half into four equal parts. Using lightly floured hands, shape each portion into a 1 ¹/₄-inch by 10-inch rope. Place a rope of each color side by side on one of the prepared baking sheets. Twist the ropes around each other several times. Flatten slightly to make a 2-inch-wide log. Repeat with the other ropes, placing the resulting logs about 4 inches apart on the baking sheets.

Bake for 25 minutes or until the logs are firm to the touch. Cool on the baking sheets for 15 minutes or until cool enough to handle. Lower the oven temperature to 300ºF

Transfer one log to a cutting board and, with a serrated knife, cut the log into twelve 1-inch-wide cookies. Repeat with the remaining three logs. Remove one oven rack and place the 48 cookies directly on it. Return the rack to the uppermost position in the oven and bake for 20 to 25 minutes, until crisp.

To test for doneness, remove one cookie; let it cool, then check it for crispness. Transfer the cookies from the oven rack to a wire cooling rack and let cool completely. Store at room temperature in a tightly covered container.