350º F oven. Toast hazelnuts on baking sheet
until skins begin to blister, about 15 minutes
Cool to touch and then rub skins off between palms
of hands. In large mixing bowl, combine hazelnuts,
almonds, flour, sugar, baking powder and soda, salt and
butter. Mix to incorporate. In separate bowl, add
remaining ingredients and blend together with a fork.
Add liquid to dry and mix until a dough forms but no
longer than necessary. Turn dough out onto lightly
floured board and knead briefly.
Divide dough into 4 equal pieces. Roll each out and
roll to form a 12 inch long, 1 inch diameter log. Transfer
to a baking sheet covered with parchment paper, or
lightly buttered. Lightly flatten the log with fingers or
palms until it is about 1/2 inch thick. Bake logs for
15 to 20 minutes or until golden brown. Remove from
oven and cool to the touch. Slice diagonally. Arrange
cut sides up on a baking sheet and put back into oven
to toast until edges are golden brown, about 10
minutes. Remove, cool and store in a covered container.