Hazelnut-Chocolate Biscotti

Description
Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Cookoff Category: My Best Recipe
 * Prep: 20 minutes Bake: 25 minutes Stand: 1 hour
 * Makes about 2½ dozen.

Ingredients

 * 2½ cups all-purpose flour
 * ¾ cup white cornmeal
 * 2 tsp baking powder
 * ¼ tsp salt
 * 2 (1.4-oz) milk chocolate-covered buttery toffee candy bars (like Hershey's Skor bar), cut into small chunks
 * 1 (5-oz) milk chocolate candy bar (like Hershey's Symphony bar), cut into small chunks
 * ½ cup butter, softened
 * 1 cup sugar
 * 2 large eggs
 * 3 tbsp hazelnut liqueur (like Frangelico)

Description

 * 1) Preheat oven to 350°F.
 * 2) Stir together first 4 ingredients in a bowl.
 * 3) Stir in chocolate chunks.
 * 4) Beat butter at medium speed with electric mixer until creamy.
 * 5) Gradually add sugar, beating until blended and stopping to scrape sides of bowl as needed.
 * 6) Add eggs, one at a time, beating until blended after each addition.
 * 7) Add flour mixture, one cup at a time, alternating with liqueur (1 tbsp at a time).
 * 8) Beat until blended after each addition.
 * 9) Divide dough in half.
 * 10) Roll each dough half into a 16-inch-long log, and place on a greased baking sheet.
 * 11) Flatten each log to ¾-inch thickness.
 * 12) Dough will be soft and sticky.
 * 13) Bake at 350°F for 20 – 25 minutes or until just golden.
 * 14) Cut each log crosswise into 3 equal sections.
 * 15) Transfer each section to a cutting board, and cut into ½-inch thick slices, wiping knife clean after every 2 cuts.
 * 16) Transfer biscotti to baking sheet cut sides up.
 * 17) Turn off oven.
 * 18) Let biscotti stand in oven with door closed 1 hour.