Ingredients
3/4 cup Hazelnuts
3 eggs
1 Teaspoon vanilla
1/2 teaspoon almond extract
1 3/4 cups flour
3/4 cup sugar
1/3 cup unsweetened cocoa
1 Tablespoon powdered coffee
1 teaspoon baking soda
dash of salt
Preparation
Toast hazelnuts in a 350* oven for 8 minutes
Beat eggs, vanilla & almond extract with a wire whisk.
Combine flour, sugar, cocoa, coffee powder, baking soda and salt. Add egg mixture and mix until blended, about 1 minute
Fold in nuts
Divide dough in half
On a greased and floured baking sheet, pat out dough into two logs about 1/2 inch thick, 1.5 inches wide and 12 inches long. Space at least 2" apart.
Bake in a 300 degree oven for 50 minutes or until set.
Transfer to a cooling rack, let cool 5 minutes.
Place on cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to a 275 degree oven for 20-25 minutes, turning them once, to dry slightly.
Let cool on a rack and store in a tightly covered container.
