Biscotti Nocciole-Cioccolato

• 3/4 cup hazelnuts (filberts)
• 4 ounces chocolate, bittersweet
• 1/2 cup butter
• 3/4 cup sugar
• 2 large eggs
• 2 tablespoons frangelico
• 2 cups flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

1. Place nuts in a shallow pan and bake in preheated 350F (180C).
2. oven for 8 to 10 minutes or until golden brown.
3. Let cool.
4. With paper towels, rub the nuts while warm to remove papery skins.
5. Let cool.
6. In a food processor fitted with a steel blade, grind the nuts finely.
7. Add the chocolate to the food processor and process until finely ground.
8. In a mixing bowl, cream the butter and sugar until light and fluffy.
9. Beat in the eggs and liqueur.
10. In a bowl combine the flour, baking powder and the salt.
11. Add to the creamed mixture, mixing until blended.
12. Fold in nuts and chocolate.
13. Divide dough in half.
14. On a greased and floured baking sheet pat out into 2 logs about 1/2 inch high, 1 1//2 inch wide and about 14 inch long, spacing them at least 2 inch apart.
15. Bake in the middle of a 325F (160C).
16. oven for about 25 minutes or until lightly browned.
17. Transfer from the baking sheet to a rack.
18. Let cool for 5 minutes.
19. Place on a cutting board.
20. With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
21. Place the slices upright 1/2 inch apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly.
22. Let cool on a rack.
23. Store in a tightly covered container.

hazelnuts, chocolate, butter, sugar, eggs, frangelico, flour, baking powder, salt

Taken from recipeland.com/recipe/v/biscotti-nocciole-cioccolato-40687 (may not work)