Using ingredient wide lo transfer to prepared shee bake until golden brown

Hazelnut And Anisette Biscotti

• 6 ingredients in processor
• 2 eggs
• 2 cookie shee mix first
• 1/2 wide lo transfer to prepared shee bake until golden brown
• 250 gr all purpose flour
• 210 gr hazelnuts
• 200 gr sugar
• 60 gr anisette
• 16 gr instant espresso powder
• 12 gr baking powder