1 cup shelled hazelnuts
4 ounces very dark chocolate
1/2 cup butter, softened
3/4 cup unrefined or regular granulated cane sugar
2 tablespoons Frangelico liqueur
2 cups whole-grain spelt flour (may substitute all-purpose flour)
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
Preheat oven to 325 F. Place the nuts on a dry cookie sheet and roast in preheated oven for about 7 minutes or until fragrant. When nuts are still a little warm, rub them inside a folded paper towel to remove skins.
In bowl of a food processor, grind nuts finely; set aside. In same bowl, without cleaning, coarsely grind the chocolate.
With an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the eggs and Frangelico.
Combine the flour, baking powder and salt; add to butter-sugar-egg mixture. Fold in ground nuts and chocolate.
Divide dough in half. On a greased and floured baking sheet, pat out into 2 logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long. Space logs 2 inches apart.
Bake in preheated oven for 25 minutes. Transfer from baking sheet to a rack and let cool for 5 minutes. On a cutting board with a serrated knife, slice logs on a 45-degree angle about 1/2 inch thick. Place slices upright, 1/2 inch apart, on cookie sheet and bake for an additional 10 minutes.
Let cool and store in a tightly covered container. Makes about 36 biscotti.
— Recipe courtesy of Ashland Food Co-op.