Hazelnut Biscotti - cooking recipe

Ingredients

2 1/2 cups whole shelled hazelnuts or 2 1/2 cups almonds, toasted and skins rubbed off
1 3/4 cups sugar
4 cups flour
3 tablespoons unsweetened cocoa (optional)
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs
3 tablespoons hazelnut-flavored liqueur or 3 tablespoons almond-flavored liqueur
1/2 teaspoon almond extract (if using almonds)
2 tablespoons melted butter

Preparation

Variations-------------.
GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger.
Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract.
ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut.
CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup.
Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract.
LEMON-PINE NUT: Omit the nuts, cocoa and liquer.
Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules.
Also add 2 teaspoons ground cardamon or cinnamon.
Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
Preheat the oven to 350'F (180'C or Gas mark 4).
Place half of the hazelnuts and ALL of the sugar in a blender (or food processor) and process until the nuts are finely chopped.
Place in a bowl.
Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients.
In another bowl, blend the eggs, liquer and butter.
Stir into the dry ingredients and knead gently with your hands to form a dough.
Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3\" wide and 1\" thick.
Bake at 350'F for 40 minutes.
Remove from oven.
Allow to cool for 10 minutes.
Cut with a serrated knife into 1/2\" slices.
Return the slices to the baking trays.
Place them UPRIGHT and SPACED WELL APART.
Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown.
Cool and store in an airtight container at room temperature.