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1
Preheat the oven to 350F (180C).
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2
Lightly oil a large baking pan and dust with flour.
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3
Shake off excess flour.
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4
Combine the flour, sugar, eggs, lemon rind, liqueur and rum in a mixing bowl and beat with a wooden spoon until thoroughly blended.
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5
Beat in the hazelnuts (or almonds) and bakingg powder.
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6
Using the hands, pick up half the dough and shape it into a long sausage shape.
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7
Arrange it on the prepared baking pan, off center and not too close to the edge of the pan.
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8
Arrange the other half alongside but not too close.
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9
Both masses will spread as they bake.
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10
Place in the oven and bake for 1 hour.
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11
Remove from the pan and let cool for 20 minutes.
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12
Carefully and gently run a spatula or pancake turner under the 2 pastries.
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13
Let stand until almost at room temperature.
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14
Using a serrated bread knife cut each pastry into cross-wise slices, each about 1-inch think.
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15
Arrange these in one layer on a baking sheet and return to the oven to dry out, about 10 minutes.
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16
Let cool and store.
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17
These cookies are improved if a little anisette or other anise-flaovred liqueur is poured or brushed over them in advance of serving.
