Nutrition per serving may change if servings are adjusted.
⅔ cup butter, softened
1⅓ cups sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
4 cups all-purpose flour
1½ cups semisweet chocolate pieces, melted and cooled
1 cup finely chopped hazelnuts (filberts)
1 tablespoon finely shredded orange peel
Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Divide dough in half; place each half in a bowl. Into half of the dough, stir the melted chocolate and ½ cup of the nuts. Into the other half of the dough, stir the orange peel and the remaining ½ cup nuts.
Divide each half of the dough into 3 portions. With lightly floured hands, shape each dough portion into a rope about 14 inches long. Place a rope of each color side by side on an ungreased cookie sheet lined with parchment paper. Twist ropes around each other several times. Flatten slightly to a 2 inch width. Repeat with the other ropes to make 3 twists total, placing twists about 4 inches apart on the cookie sheet.
Bake about 25 minutes or until lightly browned. Cool on cookie sheet about 1 hour or until completely cool.
Preheat oven to 325°F. Transfer baked twists to a cutting board. Cut into ½-inch-thick slices. Place slices on the same cookie sheet. Bake for 10 minutes. Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to a wire rack; cool.