3/4 c Hazelnuts
4 oz Bittersweet chocolate
1/2 c Butter
3/4 c Sugar
2 Eggs
2 tb Frangelico
2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
Place nuts in a shallow pan and bake in preheated 350 oven for 8-10 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 1/2" high, 1 1//2" wide and
about 14" long, spacing them at least 2" apart. Bake in the middle of a 325
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 1/2"
thick. Place the slices upright 1/2" 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.
