Hazelnut Biscotti with Black Pepper

• 1 3/4 c flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp Diamond kosher salt
• 1 1/2 tsp ground black pepper
• 8 T (1/2c) butter at room temperature
• 1 c sugar
• 2 eggs
• 1 tsp orange zest
• 1 tsp lemon zest
• 1 1/2 tsp vanilla
• 1/4 tsp almond
• 1 1/2 c hazelnuts or almonds or walnuts, coarsely chopped

Blend the first five ingredients in a medium bowl using a whisk. Using an electric mixer with a paddle, cream butter in another bowl until light. Gradually add sugar and beat until fluffy. Mix in eggs one at a time. Mix in hazelnuts. Add dry ingredients and mix with a spoon until blended. Cover dough with plastic wrap and refrigerated until well chilled. (Can be prepared one day ahead.)

Preheat oven to 350 degrees. Spray 2 baking sheets with cooking oil spray.

Lightly flour a work surface. Divide dough in half and form into 2 logs, each about 3″ wide, 1″ thick, and about 10″ long. Place a few inches apart on cookie sheets and bake for 20-25 minutes until lightly browned and done to the touch (dry). Take out and cool. With a spatula, take the biscotti off of baking sheet and cut logs diagonally into slices, each about 1/2 inch wide. Place cut side down on baking sheet and bake for another 15 minutes – being careful not to let them brown too much. Cool completely and store in airtight container at room temperature for several weeks – or freeze.