1 1/2 cups blanched whole almonds
1/2 cup hazelnuts
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup unsalted butter, melted and cooled
2 cups sugar
Directions: Lay almonds in single layer on cookie sheet and toast in 375°F oven until golden color, about 10 minutes. Cool. Grind 1/2 cup of the almonds fine. Toast hazelnuts until the skins crack. Remove the skins by placing in a towel and rubbing off the skins as much as possible. Chop coarsely. Reduce oven temperature to 350°F. Butter cookie sheets lightly. Combine and sift together flour, baking powder and cinnamon. Add all the almonds and hazelnuts. In a large bowl whisk eggs until frothy. Add butter and sugar, mix until combined. Add flour-nut mixture. The dough will be rather sticky, but shape into four 12x2-1/2 inch logs. Place four inches apart on parchment paper on cookie sheet. Smooth tops. Bake 25 minutes or until firm when pressed in the center. Gently slide logs off the pans and cut them diagonally into 1/2 inch slices. Stand the pieces up right on the cookie sheets. Return to oven and bake 20 minutes longer until crisp and lightly brown. I turn the oven down to 300°F because I don't like the biscotti to be so brown. Cool on wire rack.
Notes: Melt chocolate or almond bark and dip ends of baked biscotti in chocolate, lay dipped cookie on wax paper until chocolate is firm.