Hazelnut Biscotti Recipe

Preheat oven to 350 degrees F (180 degrees C).

Coarsely chop the hazelnuts. In a bowl combine the nuts sugar butter liqueur and eggs; mix well. Stir in the flour baking powder and salt.

Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.

Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.