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1
Place nuts in a shallow pan and bake in preheated 350F (180C).
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2
oven for 8 to 10 minutes or until golden brown.
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3
Let cool.
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4
With paper towels, rub the nuts while warm to remove papery skins.
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5
Let cool.
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6
In a food processor fitted with a steel blade, grind the nuts finely.
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7
Add the chocolate to the food processor and process until finely ground.
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8
In a mixing bowl, cream the butter and sugar until light and fluffy.
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9
Beat in the eggs and liqueur.
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10
In a bowl combine the flour, baking powder and the salt.
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11
Add to the creamed mixture, mixing until blended.
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12
Fold in nuts and chocolate.
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13
Divide dough in half.
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14
On a greased and floured baking sheet pat out into 2 logs about 1/2 inch high, 1 1//2 inch wide and about 14 inch long, spacing them at least 2 inch apart.
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15
Bake in the middle of a 325F (160C).
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16
oven for about 25 minutes or until lightly browned.
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17
Transfer from the baking sheet to a rack.
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18
Let cool for 5 minutes.
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19
Place on a cutting board.
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20
With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
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21
Place the slices upright 1/2 inch apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly.
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22
Let cool on a rack.
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23
Store in a tightly covered container.
