Preheat oven to 350ºF.  Grease and flour a large baking sheet.  Shaking off excess flour.

In a large bowl, mix together flour, sugar, baking powder, cinnamon and nuts.  Make a well in the center of the mixture.

In a small bowl, mix together the eggs with the vegetable oil, almond extract and orange zest.  Add this to the well of the flour mixture and work with your hands until all ingredients are thoroughly mixed and a dough is formed.  It will be sticky.  Divide the dough in half.

On a lightly floured surface, with well floured hands, shape the dough into two rectangles, 2½ inches wide, 1 inch high and 8 inches long.  Place on the baking sheet about 6 inches apart.  Bake for 30-35 minutes, until lightly colored.  Remove from oven and cool slightly.

With a long knife, cut the rectangles diagonally into ¾ inch wide slices.  Place the slices back on the baking sheet, cut sides down and return them to the oven for 15 minutes more, turning once.  Remove from the oven and cool on wire racks.  The biscotti should be somewhat hard and crunchy.

Great for dipping into a nice cup of hot coffee.