hazelnut biscotti

Ingredients

• Servings: 3
• 1 cup skinned, toasted hazelnuts
• 1 cup white sugar
• 1/2 cup unsalted butter
• 1/4 cup hazelnut liqueur
• 3 eggs
• 3 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup mini semi-sweet chocolate chips

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 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.