Hazelnut biscotti with Currants

Sift the flour, salt, and baking powder together into a medium bowl set aside. In another bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Stir in the grappa or grandy, aniseed, and orange zest and incorporate well. Add the flour mixture all at one and stir until thoroughly incorporated. Mix the hazelnuts and currants into the dough until well distributed.

Transfer the dough to a large piece of plastic wrap set on a work surface. Form the dough into a log about 12 inches long, 3 inches wide at the center and tapered to about 1 inch at the ends. Wrap the plastic around it and refrigerate on a baking sheet for at least 2 hours or up to 3 days.

To bake, preheat the oven to 325. Unwrap the dough and place on a baking sheet lined with parchment paper. Bake until lightly browned on the surface and firm to the touch, about 25 minutes. Remove from the oven and let cook completely on the pan, about 1 1/2 hours.

Preheat oven to 200. Cut the log into 1/2 inch wide diagonal slices. Place the slices on a wire rack on a baking sheet. Bake until crunchy, but not browned, 20 to 25 minutes. Store in an airtight container for up to 2 weeks.

If you like, dip one end of each cookie into warm melted chocolate to coat one half.