1 1/3 c. flour
1/2 c. cocoa
1 c. sugar
3/4 tsp. baking soda
1/4 tsp. salt
3/4 c. hazelnuts
1/3 c. chocolate chips
2 eggs plus 1 egg yolk
1 tsp. vanilla extract
This twice-baked Italian cookie impresses folks, but isn't too hard if you've got the time.
Preheat oven to 325°F (163°C).
In a large mixing bowl, combine flour, cocoa, sugar, baking soda, and salt. Add nuts and chocolate chips.
In a separate small bowl, whisk together eggs and vanilla. Add to flour mixture. Beat until just combined. If it won't come together, work the dough with your hands.
Prepare a floured surface and turn dough out. Shape into a long log about 3 in. (7.6cm) wide. Flatten the top of the log. Place the log on a baking sheet preferably lined with parchment (or sprayed with nonstick).
Bake at 325°F (163°C) for 45 min. Remove from oven and cool slightly.
Cut diagonally into slices about 1/2 in. (1.3cm) thick. Place slices on the baking sheet, cut side up.
Bake at 300°F (150°C) for 30 min. Remove from oven and allow to cool completely on racks.
Serve with a good cup of coffee!
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 4th, 2008