1/2 cup hazelnuts
1/3 cup sour cream
2 large eggs
1 tablespoon sugar
1/4 cup plus 3 tablespoons Frangelico
Eight 1/2-inch slices day-old Italian bread
1/4 cup unsalted butter

Toast the hazelnuts on a baking sheet in a preheated 350-degree F. oven for 20 minutes, transfer them to a tea towels for 15 minutes. Rub off the skins, let nuts cool completely and in a food processor fitted with steel blade or
in a blender chop them fine.
In a shallow dish beat together sour cream, eggs, sugar, 1/4 cup Frangelico and half the nuts. Dip the bread slices in the mixture, turning them to coat them well and let them soak in the mixture for 2 minutes.
On a griddle melt 1 tablespoon butter over moderately high heat, remove bread slices from egg mixture with a slotted spatula, letting excess drip off, and cook them on the griddle for 2 minutes on each side, or until they are puffed and golden. Transfer the French toast to a platter and keep it warm.
In a small saucepan melt remaining 3 tablespoons butter, add the remaining
3 tablespoons Frangelico and the remaining nuts, and heat sauce to heated sauceboat and serve it with the French toast. Serves 4.