Chocolate Biscotti with Hazelnuts and Pistachios
Preheat the oven to 180°C (approximately 350°F).
Toast the hazelnuts in a dry skillet. Rub in a clean towel to remove the skins. Combine the flour, cocoa, salt, baking powder and vanilla sugar. Make a well in the center and pour in the beaten eggs. Mix until a smooth dough is formed. If the dough is too sticky, add a bit more flour. Knead in the hazelnuts, pistachios, raisins and lemon zest.
From the dough into a 5 cm (approximately 2 inch) thick log and press lightly to flatten. Place on a baking sheet lined with parchment paper and bake for 20 minutes. Remove from the oven, allow to cool slightly and slice, on a diagonal, about 1 cm (approximately 3/8 inch) thick. Place the slices bake on the baking sheet and bake for 4-5 minutes on each side. Remove from the oven and cool on a wire rack.