Cantucci Hazelnut Biscotti

• 4 cups flour, all-purpose
• 2 cups sugar
• 2 teaspoons baking powder
• 6 large eggs
• 4 tablespoons frangelico
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 2 cups hazelnuts (filberts) or almonds, chopped

1. Preheat oven to 350F (180C).
2. Mix dry ingredients (except the nuts) together in a bowl.
3. In a seperate bowl mix the liquids.
4. Mix the liquids into the dry ingredients until the dough is stiff.
5. Do not overmix.
6. Stir in the nuts.
7. Shape the doubh into 2 flat-ish logs 3 inches wide and approximately 15 inches long.
8. Place the logs on a buttered cookie sheet.
9. Bake for 20 minutes at 350F (180C).
10. Remove from oven and let cool to the touch.
11. Using a bread knife, slice the log on diagonal into 3/4 inch slices.
12. Place the pieces back on the cookie sheet, side down.
13. Bake again for 15 minutes until the cookies are golden brown.
14. Turn slices half way through baking.

flour, sugar, baking powder, eggs, frangelico, vanilla, almond, hazelnuts

Taken from recipeland.com/recipe/v/cantucci-hazelnut-biscotti-33768 (may not work)