Hazelnut Biscotti

• 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

1. Preheat oven to 350 degrees F (180 degrees C).
2. 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.
3. 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.
4. 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.

hazelnuts, white sugar, unsalted butter, hazelnut liqueur, eggs, flour, baking powder, salt, ground cinnamon, semisweet chocolate chips

Taken from www.allrecipes.com/recipe/10014/hazelnut-biscotti/ (may not work)