Biscotti Nocciole-Cioccolato

Directions

Place nuts in a shallow pan and bake in preheated 350℉ (180℃). oven for 8 to 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 ½ inch high, 1 1//2 inch wide and about 14 inch long, spacing them at least 2 inch apart.

Bake in the middle of a 325℉ (160℃). 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 ½ inch thick.

Place the slices upright ½ inch 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.