3/4 c  Hazelnuts
      4 oz Bittersweet chocolate
    1/2 c  Butter
    3/4 c  Sugar
      2    Eggs
      2 tb Frangelico
      2 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Salt
  Place nuts in a shallow pan and bake in preheated 350 oven for 8-10 minutes
  or until golden brown. Let cool. With paper towels, rub the nuts while warm
  to remove papery skins. Let cool. In a food processor fitted with a steel
  blade, grind the nuts finely. Add the chocolate to the food processor and
  process until finely ground. In a mixing bowl, cream the butter and sugar
  until light and fluffy. Beat in the eggs and liqueur. In a bowl combine the
  flour, baking powder and the salt. Add to the creamed mixture, mixing until
  blended. Fold in nuts and chocolate. Divide dough in half. On a greased and
  floured baking sheet pat out into 2 logs about 1/2" high, 1 1//2" wide and
  about 14" long, spacing them at least 2" apart. Bake in the middle of a 325
  oven for about 25 minutes or until lightly browned. Transfer from the
  baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board.
  With a serrated knife slice diagonally on a 45 degree angle about 1/2"
  thick. Place the slices upright 1/2" apart on the baking sheet and return
  to the oven for 10 minutes longer to dry slightly. Let cool on a rack.
  Store in a tightly covered container.
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