They may not be a pretty sight, but these homely treats should be tried before they are rejected out of hand. I've just made a triple batch of them and plan to stash a couple dozen or so for my personal consumption. The rest are for the folks who are working long hours manning the call center at election headquarters today. I really like this version of biscotti. The cookies are easy to make and, like many Oregonians, I have a weakness for hazelnuts. These little gems are packed with concentrated flavor and they are perfect to serve with a steaming cup of coffee or tea. I found the recipe for the biscotti on the back of a 5 pound flour sack and it quickly became one of my favorites. Those of you who try the recipe should know that the dough is not easy to work. It is very soft and difficult to shape. You can, however, overcome this problem by using a lot of flour when you shape and roll them. I go a step farther and shape the rolls on plastic wrap that I unroll onto the cookie sheet for baking. I really hope that I have not discouraged you and that you will try these wonderful, twice-baked cookie. If you likes barely sweet, European-style treats, I know you'll love these dunkable gems. Here is how they are made.

Hazelnut Biscotti

Ingredients:

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon anise seeds

1/2 cup coarsely ground toasted hazelnuts

2 tablespoons unsalted butter

1/2 cup granulated sugar

1/4 cup honey, warmed

1 large egg

1 teaspoon vanilla extract

Directions:

1) Preheat oven to 325 degrees F. Grease one large baking sheet.

2) Combine flour, baking powder, salt, anise seeds and hazelnuts in a medium bowl. Set aside.

3) In a separate bowl, cream butter, sugar, honey, egg, and vanilla until smooth. Add dry ingredients and mix well.

4) Turn dough onto a very well floured board. Divide dough into two equal pieces. Roll each piece of dough into a 12-inch log. Place logs 4 to 5-inches apart on prepared baking sheet. Flatten tops slightly.

4) Bake for 20-25 minutes or until firm. When cool, cut logs diagonally into 1/2-inch slices. Place slices on baking sheet 1/2-inch apart and return to oven for 10-20 minutes or until lightly browned. Cool completely. Store in an airtight container. Yield: 48 biscotti.