Add the nuts in a single layer to a large skillet over medium low heat. Toast the nuts turning every minute until slightly browned and toasted. Remove from pan and allow to cool.

Add the chocolate and butter to a microwave-proof dish and microwave on high in 20 second increments, stirring in between until they have melted and well combined. Stir in the nuts, white chocolate, orange zest, and cookies. Cover the bowl and refrigerate the chocolate for 1 hour. After 1 hour remove the cooled chocolate.

Spread a large piece of plastic wrap onto your surface.

Take half of the chocolate and place in the center and form into a 7 1/2 x 1 1/2 inch log. Wrap the log with the plastic wrap, roll on the surface to create a smooth roll and twist ends tight to form a tight log.

Repeat with the other half of the chocolate.

Refrigerate for 1 hour until they are nice and firm.

Remove from plastic wrap and roll in powdered sugar. Tie kitchen twine around for effect and cut into 1/4 inch slices.

To store: Wrap well and it should keep for up to 2 weeks