Place nuts in shallow pan and bake in preheated 350°oven for 8-10
min or until golden brown. Let cool.
On bowl cream butter and sugar until light and fluffy. Beat in eggs
and liqueur of coffee.
In bowl combine flour, cocoa, baking powder and salt. Add to the
creamed mixture, mixing until blended.
Cut nuts into halves or thirds. Fold in nuts and chocolate.
Divide dough in half.
On greased and floured baking sheet pat out into 2 logs about ½
inch high, 1 1/2 inches wide and 14 inches long, spacing at least 2
inches apart.
Bake in middle of preheated 325° oven for 25 minutes or until
lightly browned.
Transfer from baking sheet to rack for 5 minutes to cool.
With serrated knife slice diagonally about ½ inch thick.
Place upright on the baking sheet ½ inch apart and return to oven
for 8-10 minutes longer to dry.
Cool on rack.
Place in tightly covered container.
Makes 3 ½ to 4 dozen.
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