Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.
Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 5cm wide. Place the loaf on a parchment-lined or lightly oiled baking tray. Bake in the middle of the oven for 25 minutes or until firm. The loaf will have a cake-like texture. Remove from the oven and cool.
Cut the loaf diagonally into 5mm to 1.25cm slices and lay out on a baking tray. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.
this was my first try at biscotti, I found the dough to be really wet and could not kneed it at all, however I still baked it and although they looked a bit rough they taste great. Will definitely have a second attempt, thank you for a nice recipe. - 15 Aug 2015