If you spend one afternoon in the kitchen, there will be cookies for everyone
on your list. You'll need at least a four-quart bowl to mix the large amount of
dough.

3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
4 teaspoons grated orange peel
2 teaspoons baking soda
1 teaspoon salt
6 cups all purpose flour
2 1/2 cups hazelnuts (about 9 ounces), toasted, husked, coarsely chopped
1 3/4 cups dried tart cherries (about 8 1/2 ounces)
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped Unsweetened cocoa powder

Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F.
Using handheld electric mixer, beat sugar and butter in very large bowl until
well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel,
baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until
well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.

Transfer dough to floured work surface. Divide into 4 equal pieces. Knead
each piece until dough holds together well. Form each piece into 9-inch-long
by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets,
spacing about 3 inches apart (logs will spread during baking). Bake until logs
are golden and feel firm when tops are gently pressed, switching and rotating
baking sheets halfway through baking, about 55 minutes. Cool logs on baking
sheets 15 minutes. Maintain oven temperature.

Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise
into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes.
Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool
completely.

Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from
over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake
off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is
firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each
biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in
resealable plastic bags up to 3 weeks.)

Makes about 5 dozen.