Hazelnut Biscotti

Ingredients

• 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

Directions

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.