Sift together flour, baking powder, ginger and salt; set aside. Cream butter and sugar together in mixing bowl until light and fluffy. Beat in vanilla, then egg and orange peel. Add dry ingredients and nuts, and mix until thoroughly blended. On a parchment-lined baking pan, form dough into a strip roughly 3" wide by 12" long. Bake in a 350 oven for 15-18 minutes.

Remove from oven and cool 10 minutes. Reduce oven to 300. Gently lift strip from pan and place on cooling rack for 10 minutes. Cut strip diagonally into 1/4-inch slices. Return to baking pan for 20 minutes, turning cookies over halfway through baking. Cool in oven with heat off. (May be made two weeks in advance. Store in airtight container.)

* Oregon Hazelnut Industry and The Hazelnut Marketing Board