3/4 c. Hazelnuts
4 oz. bittersweet chocolate
1/2 c. Land O' Lakes butter (not unsalted)
1 cup sugar
2 eggs
2 tbsp. vanilla
2 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350°F. Place nuts in a shallow pan and bake 8 to 10 minutes, or until golden brown. Let cool slightly. With paper towels, rub nuts while warm to remove papery skins. Let cool completely.

Reduce oven temperature to 325°F. In a food processor fitted with a steel blade, grind nuts finely. Remove and set aside. Add chocolate to food processor and process until coarsely ground.

In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture, mixing until blended. Fold in nuts and chocolate. Divide dough in half.

On a greased and floured baking sheet, pat out 2 logs about 1/2" high, 1 1/2" wide and 14" long, spacing them about 2" apart. Bake at 325°F for 25 minutes, or until lightly browned.

Transfer logs to a rack to cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2" thick. Lay slices flat on a baking sheet and return to the oven 10 minutes longer to dry slightly. Cool on a rack and store in a tightly covered container.