Title: Cantucci (hazelnut biscotti)
 Categories: Cookies, Sliced, Ellen, Italian
      Yield: 48 Servings
 
      4 c  All-purpose flour
      2 c  Sugar
      2 ts Baking powder
      6 lg Eggs; or egg substitute
      4 tb Frangelico
      2 ts Vanilla extract
      2 ts Almond extract
      2 c  Hazelnuts; or chopped
           -almonds
 
  Preheat 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" wide and approximately 15 "
  long. Place the logs on a parchment lined cookie sheet.
  
  Bake for 20 mins. at 350.
  
  Remove from oven and let cool to the touch. Using a bread knife,
  slice the log on diagonal into 3/4" slices. Place the pieces back on
  the cookie sheet, side down.
  
  Bake again for 15" until the cookies are golden brown. (Turn slices
  over
      1/2    way thru second baking.)
  
  Makes 4 doz. Calories: 92 Fat: 2 grams
  
  NOTES : These are the classic hard biscotti. The best, I think. I vary
  these by using anisette and anise extract....or anisette and lemon
  extract in place of the Frangelico and almond extract, omitting the
  nuts.