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["Toast the hazelnuts in a moderate oven for about 5 minutes or until they are warm and fragrant. Rub the warm hazelnuts in a tea towel to remove the skins (they don't have to be perfect-a few bits left here and there are fine), then chop about half of them roughly in half.", "Sift the flour into a bowl and create a ""well"" in the center. Crack the eggs into the center and beat them in, incorporating the flour little by little (like you would when making fresh pasta). Add the rest of the ingredients, including the hazelnuts, and mix until just combined.", "On a baking sheet lined with parchment paper, shape the dough into two or three logs about 1 1/2 inches (4 centimeters) wide (it may be quite sticky; in this case, do this with 2 spoons, placing blobs into a long, log-like shape). They don't have to be perfect-they will smooth out and expand a bit in the oven-but do leave plenty of space between logs on the baking sheet.", "Bake at 350u00b0 F for about 20 minutes, or until golden on top. Remove the biscotti from the oven and, when cool enough to handle but still slightly warm, slice the logs at a 45u00b0 angle into cookies about 1/2-inch (1 to 2 centimeters) wide.", "Place the sliced biscotti back in the oven for another 10 minutes. Let cool completely. Keep them in an airtight container so they maintain their crunch."]
