2 100-g pkgs
, roasted and chopped, about 1 1/2 cups
2 100-g pkgs
, roasted and skins removed, about 1 1/2 cups
candied orange or
Preheat oven to 350F. Line 2 large rimmed baking sheets with parchment paper. Stir flour with baking powder and cream of tartar in a medium bowl. Set aside.
Beat eggs with granulated sugar in a large bowl with an electric mixer on high, until pale and frothy, 2 to 3 min. Beat in lemon and orange zests, lemon and orange juices and vanilla. Gradually stir in flour mixture until combined. Stir in almonds, filberts and peel. Dough will be slightly sticky.
Transfer dough to a lightly floured surface. Shape into an 8 × 10-in. rectangle, about 1/2 in. thick. Cut lengthwise into 4 flat logs, about 2 in. wide. Coat logs with icing sugar, pressing gently so it adheres. Arrange 2 logs on each baking sheet.
Bake in centre of oven, 1 sheet at a time, until centres of logs are firm, about 20 min. Remove from oven and let cool slightly. Using a serrated knife, slice logs diagonally into 1/2-in.-thick pieces. Place cut-side down on the baking sheet and bake until lightly golden, 10 to 12 more min. Cool completely on a rack. Store in an airtight container up to 1 week or freeze up to 1 month. (Prep Tip: To toast and skin filberts, lay nuts on a baking sheet in a single layer. Bake in a preheated 350F oven until lightly golden, 8 to 10 min. Transfer hot nuts onto a clean tea towel. Rub nuts with towel until skin comes away.)