Hazelnut Biscotti and Cookies
4 cups flour
2 cups sugar
2 teaspoons baking powder
4 tablespoons Frangelico (hazelnut liquer, 50 mL (one airline-size bottle)
2 teaspoons vanilla extract
2 teaspoons almond extract
2 1/4 cups slivered almonds or chopped roasted hazelnuts
Preheat oven to 350. Mix dry ingredients, except nuts, in a bowl. In a seperate bowl, mix together liquids. Mix the liquids into dry ingredients until dough is stiff. Stir in nuts, reserving 1/4 cup.
For Biscotti: Seperate dough into two equal halves. Take a baking pan and butter it well. Take each half and form it into a log on a baking sheet. Place the other half on another well buttered baking sheet. Sprinkle remaining nuts on biscotti and pat in. Bake for 25 minutes. Let cool completely. Slice diagonally into 1 inch wide peices, place back on cooking sheet, on their sides. Bake another 15-20 minutes. Store in a tight tin and they'll stay a few weeks ago.
For Cookies: Butter a mini muffin pan. Place about one tablespoon of dough into each hole. Sprinkle almonds on top of cookies and pat in. Stick one almond slice into atleast one cookies so that it is pointing up. Bake for 15 minutes, until the almond slice that is sticking up is brown at the tip. The cookies won't stay as long as the biscotti, but they taste great.