Instructions: MAKES 30 COOKIES OVO-LACTO

These hazelnut-studded cookies are crunchy and hard because they are baked not once, but twice. They will soften up immediately when duaked into a cup of espresso or sweet wine.

Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and toast in oven until skins crack and loosen and nuts are golden brown, about 15 minutes.

Wrap hot hazelnuts in kitchen towel and firmly rub them together to loosen most of the skins. Discard skins. Let nuts cool, then coarsely chop and set aside.

In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat margarine and sugar with electric mixer until light and fluffy.

Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl when necessary. Beat in liqueur. With mixer on low speed, beat in flour mixture just until blended. Stir in chopped hazelnuts.

Divide dough in half. Spread each half evenly down center of sheet of wax paper and roll into 13-inch log. Wrap in plastic wrap. Refrigerate until firm, about 2 hours or up to 24 hours.

Increase oven temperature to 375 degrees. Lightly grease baking sheet.

Unwrap and place each long log 2 inches apart on prepared sheet. With floured hands, shape each log to measure 2-inches wide and 1/2-inch thick.

Bake until set, about 20 minutes. Remove from oven. Using a serrated knife, cut each log into 1-inch thick diagonal slices. Place slices, cut side up on baking sheet. Bake until cut surfaces are golden brown, about 7 minutes on each side. Remove biscotti to wire rack and cool completely. Place cooled biscotti in plastic freezer bag and freeze up to 2 months.

To SERVE: Transfer as many cookies as desired to a plate, cover with plastic wrap and thaw at room temperature.

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