Hazelnut (or Almond) Biscotti
Author/Submitted by: Recipe from "Pacific Northwest Palate"
unsalted butter melted
(or 3 tsp) ground cinnamon
almonds or hazelnuts --coarse chop
In a mixer blend together butter, sugar, cinnamon, vanilla and salt.
Add eggs one at a time until mixture is light and fluffy. Stir in nuts.
Sift together four and baking powder. Stir into sugar mixture. Chill
at least 2 to 3 hours.
Shape dough into loaves about 1 inch thick, 2 inches wide and as long as your greased cookie sheet. Bake at 350 for 25 minutes.
Remove from oven and let cool. Cut loaves in 1 inch diagonal slices. Lay slices cut side down on a cookie sheet and return to oven for 5 to 10
minutes until lightly toasted. Sprinkle with powdered sugar. Store
in an air thight container. These will last a long time if you can keep from eating them.