Chef Carl Anselmo's Hazelnut Biscotti

2 cups all-purpose flour

1 cup sugar

1 tsp. baking powder

3 eggs

2 tbsp. brandy

2 tbsp. Frangelica

1 tsp. vanilla extract

1 tsp. Anise extract

1 cup hazelnuts, toasted and chopped.

Preheat oven to 300 degrees. Mix flour, baking powder in processor. Whisk all the wet ingredients in a bowl. Add the egg mixture to the bowl and process just until combined. Mix in the hazelnuts. (Dough will be thick and sticky.)

Grease a baking pan and dust with flour. With floured hands, shape into a 5 inch wide and 1/2-inch-thick log. Bake until dry and firm. Slice on the bias into half-inch thick biscotti. Bake for 25 minutes. Rotate the pan midway through the baking process. Bake about 10 minutes per side; when they are golden in color they can be turned.

Chef Carl Anselmo