Hazelnut Biscotti

This recipe has a history.  On 9/11 2001 I woke up about 8:30 am.  My phone rang it was Jason who wanted  to know if I knew where all my children were.  As he talked the picture on my TV was beginning to make sense.  A couple of hours later my niece Sarah Beal who had just moved to the DC area.  Called she told me her room mate had been running near the Pentagon when the plane hit.  They were both scared and Sarah wanted to know if she could come out and stay with me till we knew what was going on.
So Sarah and I watched all the horrible pictures together.  After we had spent most of the day looking at destruction we decided it was time to do something constructive.  So I suggested we try make these biscotti I had seen a recipe for in a new cook book I had just received.  It is Italian Farmhouse cook book.
We made the cookies and decided we liked them.  Initially I thought they were very dry and probably would not make them again, but they have a way of making you come back for more.  I think people usually dunk these in coffee, but dunking in milk is also good.  I have doubled the recipe because otherwise they disappear too fast.
3 1/2 cups flour
2 tsp baking powder
1 tsp salt
12 TBsp butter
1 cup sugar
1 tsp vanilla
4 large eggs and 2 egg yolks
2 cups toasted hazelnuts skins removed coarsely chopped
Cream the butter then add the sugar and vanilla and beat till light.  Add eggs and yolks.  Now add the flour with salt and baking powder mixed in,  mix in at low speed till just folded in.  Now add the coarsely chopped nuts.
Preheat oven to 350F.   Dough is very soft so handle carefully.  Flour table and shape dough into a ball.  Separate dough into 4 separate balls.  Shape each peace into 12 in long logs.  Slightly flatten them.
Bake for about 25 minutes or till slightly browned.  Cool for about 10-15 min.  Now slice logs diagonally into 1/2 in slices and place back on cookie sheets.  With oven still at 350F  bake the  slices for 15 min and if necessary turn them over and  brown other side.  They should be a nice golden brown.  If you make them too dark the nuts will get a bitter flavor.  After they have cooled place in an air tight jar and enjoy.