2 cups unbleached all purpose flour

1 cup sugar

½ cup old fashioned oats

1 tsp. baking powder

½ tsp. baking soda

2 large eggs

3 tbsp. canola oil

1 tbsp. orange zest

1 tbsp. lemon zest

1 ½ tsp. pure vanilla extract

½ cup golden raisins or currents

1 cup hazelnuts, toasted in 350F over for 7 minutes and husked

Preheat oven to 350F. Combine first 6 ingredients in a mixer bowl fitted with a paddle. Blend on low speed for 30 seconds. In a separate bowl whisk eggs and the next 5 ingredients. Add to flour mixture. Beat until combined and fold in remaining nuts and fruit.

Using wax paper push the dough to evenly cover a 9X13 baking dish (I use a disposable foil dish). Scour the dough to enable cutting into biscottis later. Bake for 30 minutes. Cut biscotti and return to pan (I use two pans to allow for complete drying). Turn down oven to 250F and leave biscotti to dry 30 minutes on each side. Let cool.