4 c  All purpose flour
2 c  Sugar
2 ts Baking powder
6    Eggs
4 tb Frangelico (Hazelnut
Liquor)
2 ts Vanilla extract
2 ts Almond extract
2 c  Roasted hazelnuts, coarsley
Chopped

I have substituted 2 cups roasted chopped almonds for the Hazelnuts
and the results have been fine. Also, Ive been thinking about
substituting 4 Tbls. of anise liquor for the Frangelico & tossing in
a handful of anise seeds.

Pre-heat the 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
inches wide & approximately 15 inches long. Place the logs on a
buttered cookie sheet. Bake for 20 minutes at 350. Remove from the
oven & let cool to the touch. Using a bread knife, slice the log
crosswise into 3/4 inch pieces. Place the pieces back on the cookie
sheet side down. Bake again for 15 minutes until the cookies are a
golden brown. Store in a tight tin. Cookies store well for weeks.