Biscotti Nocciole

3/4 c Hazelnuts

4 oz Bittersweet chocolate

1/2 c Butter

3/4 c Sugar

2 Eggs

2 tb Frangelico

2 c Flour

1 1/2 ts Baking powder

1/4 ts Salt

Place nuts in a shallow pan and bake in preheated 350 oven for 8-10 minutes or until golden brown. Let cool. With paper towels, rub the nuts while warm to remove papery skins. Let cool. In a food processor fitted with a steel blade, grind the nuts finely. Add the chocolate to the food processor and process until finely ground. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and liqueur. In a bowl combine the flour, baking powder and the salt. Add to the creamed mixture, mixing until blended. Fold in nuts and chocolate. Divide dough in half. On a greased and floured baking sheet pat out into 2 logs about 1/2" high, 1 1//2" wide and about 14" long, spacing them at least 2" apart. Bake in the middle of a 325 oven for about 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45 degree angle about 1/2" thick. Place the slices upright 1/2" apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.
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