Italian biscotti cookies are crispy on the outside and soft on the inside

Italian biscotti cookies are crispy on the outside and soft on the inside
butter - 110 g
eggs - 2 pcs.
sugar - 150 g
flour - 290g
baking powder - 10 g
Hazelnuts - 150 g

Pre-bake the nuts at 160°C until golden brown, peel and chop with a knife.
Preheat the oven to 180°C and prepare a baking tray, line it with baking paper.
Melt butter and mix with eggs and sugar.
Mix flour with baking powder and sift into the butter-egg mixture, stir until smooth. Stir in chopped nuts and pieces of cheese.
With wet hands, form two long loaves on a baking sheet. Place in the oven for 25 minutes.
Remove, cut into 1.5 cm thick slices and bake again for about 15 minutes.
Remove, cool and immediately brew tea.

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