In a large bowl, cream together the butter and sugar. Add eggs, vanilla and amaretto, and blend well.
In a separate bowl, combine the flour, salt and baking powder. Add the hazelnuts to the egg mixture,then add the flour and mix until just combined.
On a lightly floured surface, roll the dough into a cylinder 1-3/4" in diameter by 12". Place the dough on a cookie sheet and bake in 325 oven for about 25 minutes.
Allow to cool for 5 minutes. Diagonally slice the roll into 1/2 ~inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes.
Allow to cool overnight.
Serve with espresso or a full-bodied red wine
contributor: pat ciesla