Chocolate Hazelnut Biscotti

Ingredients

• 2/3 cups hazelnuts (filberts)
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• 2 TB Kahlua (or Amaretto)
• 2 cups plus 2 TB flour
• 1/3 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Instructions

1. 1
   Toast nuts in a 350° oven for 8-10 minutes. Let them cool and rub the skins off.
2. 2
   In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and the Kahlua or other flavoring.
3. 3
   In another bowl, combine the flour, cocoa, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in the nuts.
4. 4
   Divide the dough in half and shape into two loaves that are 1/2 inch high and 1 1/2 inches wide.
5. 5
   Bake in a preheated 325° oven for 25 minutes or until lightly browned. Transfer to a cooking rack and let cool for 5 minutes. Place on a cutting board and use a serrated knife to slice each loaf on a 45° angle about 1/2" thick. Put each piece upright back on the baking sheet about 1/2" apart.
6. 6
   Return to the oven for another 8-10 minutes to dry slightly. Let cook on a rack and then store in a tightly covered container.