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Preheat oven to 350º. Grease 2 baking sheets. Combine flour, baking powder, hazelnut flour and salt in the bowl of a food processor. Pulse a few times to blend the ingredients. In another bowl, cream the butter and sugar together. Add the eggs to the butter and sugar and mix well. Stir in the flour mixture, the coarsely chopped hazelnuts, espresso powder, vanilla and anise seed. Cover the dough and chill for 1 hour. Divide the dough into four pieces, and shape each into a 9-inch log. Place on a baking sheet, and bake in the oven for 35 minutes. Remove the loaves to a cutting board, and cut the pieces crosswise into 3/4” thick slices. Return the slices, cut side down, to the baking sheets and bake an additional 20 minutes, or until dry and firm. Let the Biscotti cool before serving. Store in airtight container for up to two weeks.
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