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1
Heat oven to 375 degrees F. Grease a large sheet pan.
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2
Sift the flour, baking powder, baking soda, salt, and sugar together.
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3
Transfer 1/2 cup of the mixture to a food processor.
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4
Add the toasted almonds and grind until fine and powdery, about 45 seconds.
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5
Add to the dry ingredients.
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6
Add the chopped chocolate and whole hazelnuts and mix.
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7
Whisk the eggs, extracts, and almond liqueur together.
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8
Add to the dry ingredients and mix.
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9
The dough may seem dry, but it will come together as you work it.
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10
If the dough doesn't come together, add water.
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11
Turn the dough out onto a lightly floured surface and divide into 2 equal pieces.
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12
Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high.
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13
Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking).
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14
Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
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15
Let cool 30 minutes.
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16
Reduce the oven temperature to 300 degrees.
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17
Carefully transfer the logs to a cutting board.
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18
Wipe off the sheet pan and grease it again.
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19
Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends.
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20
Arrange the slices cut side up on the sheet pan.
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21
Bake until toasted, 20 to 25 minutes.
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22
Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate.
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23
Store in an airtight container.
