Chocolate biscuits with hazelnuts

1. Preheat the oven to 175 degrees. Put the hazelnuts on a baking tray and bake in the oven. Ingredients: Instructions

1. Preheat the oven to 175 degrees. Put the hazelnut on a baking tray and bake in the oven for about 10 minutes until it browns. If the hazelnut remained pale, bake it until the rind does not crack, then remove it from the oven and wrap it in a clean towel. Peel the hazelnut from the peel and put the roasted nuts to one side. Sift flour, cocoa, espresso, salt, soda and baking powder together, set aside. Lightly beat the eggs in a bowl with a whisk or a mixer. Set aside 2 tablespoons of egg mixture. Beat up the sugar with the remaining eggs. Add the flour and mix the soft dough. 2. Divide the dough in half and put one part on the flour-poured work surface. Roll out into a circle and put half of the nuts on the dough, pressing them to the surface. 3. Turn the dough into a roll about 5 cm in diameter and about 30-37 cm in length, lay it on a baking sheet lined with parchment paper, and repeat with the remaining dough. Lubricate both rolls with egg mixture. Place in the oven and bake for about 15 minutes until the rolls become firm. This may take longer. 4. Lay the rolls on a cutting board and cut into slices diagonally, 2.5-3.5 cm thick. Return the slices to the baking sheet and bake for another 20 minutes until they are dry. Allow to cool completely before serving.

Servings: 10