ITALIAN BISCUITS

1 cup filberts
3 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter, at room temperature
1 cup sugar
3 eggs, at room temperature
1 1/2 tsp grated lemon rind
1/2 tsp almond extract

Preheat the oven at 350 F. Roast the filberts for 15 minutes. Then wrap them in a kitchen towel and let them cool for five minutes. Rub the filberts in the towel to remove their skin. Chop them coarsely.
Grease a cookie sheet.
Combine flour, baking powder and salt in a rather large container.
Beat butter and sugar in the Mixmaster. Add one egg at a time, beating well after each addition.
At the lowest speed mix all ingredients, except the filberts, but do not overdo.
Mix in the filberts by hand.
With the paste form two rolls, each 1 foot long and place them on the cookie sheet 4 inches apart.
Bake for 30 minutes.
Transfer the rolls to two grates to cool.
After about 15 minutes, cut Ť inch thick slices, diagonally.
Place them flat, in a single layer, on the cookie sheet and bake for about 12 minutes.
Turn the slices over and bake for another 10 minutes.
Cool them on a grate.

They keep well in a tightly closed container.