3/4 cup (100 grams) hazelnuts
2 cups (260 grams) all purpose flour
1 cup (200 grams) white sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pure sea salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup (60 ml) cold
1 tablespoon milk
1 large free range or organic egg
1 teaspoon pure vanilla extra
1/2 cup (85 grams) semisweet & dark chocolate chips
Preheat oven to 180 degrees C.
On center rack of oven, place lined tray with hazelnuts, bake for 10 – 15 minutes, or until their skins start to blister and peel.
Once removed from oven, place the hazelnuts in a clean tea towel and fold over, let then briskly rub the towel back and forth to remove the skins of the hazelnuts. Let cool and then coarsely chop.
In a medium mixing bowl lightly whisk together the espresso coffee, milk, egg and vanilla extract.
In the mixer bowl sift the flour & baking soda, baking powder, then add sugar, salt, and spices until combined.
Incorporate the espresso mixture by adding a splash first, then 1/3 at a time and beat until a dough forms. Remove from mixer paddles and add the chopped nuts and chocolate chips fold into mixture.
Lightly flour work surface & hands, divide the dough in half & roll each half of dough into a log about 25 cm long and 5 cm wide. Place logs onto lined tray, leaving a spacing about 5 – 10cm apart.
Bake for about 35 minutes or until firm to the touch.
Remove from oven and place on a wire rack to cool for about 10 minutes.
Reduce the oven temperature to 150 degrees C.
On a cutting board cut the logs at 45 degree angle into 2cm strips.
Arrange the slices back onto lined tray, and bake for 5 minutes on each side, or until light golden.
Remove from oven and place on a wire rack to cool.
Serve & enjoy!
