Recipe - Cantucci Hazelnut Biscotti

4 cup All purpose flour
2 cup Sugar
2 teaspoon Baking powder
6 Eggs
4 tablespoon Frangelico (Hazelnut
Liquor)
2 teaspoon Vanilla extract
2 teaspoon Almond extract
2 cup Roasted hazelnuts, coarsley
Chopped

I have substituted 2 cups roasted chopped almonds for the Hazelnuts
and the results have been fine. Also, I've been thinking about
substituting 4 Tbls. of anise liquor for the Frangelico & tossing in
a handful of anise seeds.

Preheat the oven to 350 degrees. Mix dry ingredients (except the
nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the
liquids into the dry ingredients until the dough is stiff. Do not
overmix. Stir in the nuts. Shape the dough into 2 flattish logs 3
inches wide & approximately 15 inches long. Place the logs on a
buttered cookie sheet. Bake for 20 minutes at 350. Remove from the
oven & let cool to the touch. Using a bread knife, slice the log
crosswise into Three fourths inch pieces. Place the pieces back on the cookie
sheet side down. Bake again for 15 minutes until the cookies are a
golden brown. Store in a tight tin. Cookies store well for weeks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip