Ingredients

• 50g of Krüger dark cocoa
• 200g of sugar
• 3 eggs
• 320g of wheat flour
• 2 tea-spoon of baking powder
• 1/4 tea-spoon of salt
• 2 tea-spoon of instant coffee
• 50g of milk chocolate
• 150g of hazelnuts
• 30g of butter

Preparation:

Preheat the oven to 200°C. Pour the nuts on a tray lined with baking paper and place it in the oven. Bake for 8 to 10 minutes, until the peel of the nuts darkens and cracks. After they cool down, place the roasted nuts on a paper towel. Grind the nuts to get rid of the peel. Beat the eggs with sugar until they turn into a light and fluffy foam. Next add the remaining dry ingredients and butter. Mix them until you obtain a thick dough. Finally add pieces of chocolate and the nuts you have roasted earlier. Move the dough onto a flour table and form two rolls. Bake them for 20 minutes in an oven preheated to 180°C. After that time leave them for around 10 minutes to slightly cool down. Cut the rolls into one-centimeter pieces. Lower the temperature in the oven to 160°C. Pour the slices back on the baking tray and bake for another 10 minutes. Turn over the cookies and bake for another 10 minutes.