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Cantucci Hazelnut Biscotti

4 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
6 eggs
4 tablespoons Frangelico (Hazelnut liquor)
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups roasted hazelnuts, coarsley chopped

Pre-heat 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 and approximately
15 inches long. Place the logs on a buttered cookie sheet.

Bake for 20 minutes at 350.

Remove from the oven and let cool to the touch.

Using a bread knife, slice the log crosswise into 3/4 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.

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