Ingredients:

• Preheat oven to 350 degrees F.  Line a very large cookie sheet with parchment paper;  set aside.  Combine flour, baking powder, cardamom, and 1 teaspoon salt;  set aside.

• In a large bowl, beat butter for 30 seconds.  Add the sugar, vanilla, and orange peel;  beat until combined.  Beat in eggs, one at a time, beating well after each addition.  Beat in as much of the flour mixture as you can.  Stir in any remaining flour mixture and the nuts.

•  Divide dough into three equal portions.  Shape each portion into a 6-inch long, 1 ½ -inch –diameter loaf.  Place loaves 3 inches apart on prepared cookie sheet;  flatten slightly.  Bake loaves in preheated oven about 25 minutes or until a wooden toothpick inserted near the centers comes out clean.  Cool loaves on cookie sheet at least 30 minutes.

• Reduce oven temperature to 325 degrees F.  Transfer loaves to a cutting board.  Using a serrated knife, cut each loaf into ½- to ¾-inch slices.  Place slices, cut sides down, on cookie sheet.  Bake for 8 minutes;  gently turn over slices and bake for 8 to 10 minutes more or until slices are dry and lightly browned.  Transfer biscotti to a wire rack and let cool.  Makes 36.

To store:  Layer biscotti between waxed paper in an airtight container; cover.  Store at room temperature up to 1 week or freeze up to 3 months.