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1
Adjust the oven racks to divide oven in thirds. Preheat oven to 350 degrees. Spread hazelnuts in a single layer in a shallow baking dish; bake on lower shelf until lightly brown and crisp, 10- minutes. Cool completely, rub in a towel to remove the skin and chop coarsely .Lower oven to 300 degrees. Line ice cube trays* with parchment paper or spray with special baking spray
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2
In a small bowl, combine flour, cocoa, coffee powder, baking soda and salt with a wire wisk.
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3
In food processor, combine chocolate and butterscotch chips and 1/2 cup of flour mixture, process until mixture resembles coarse crumbs. Sir into flour mixture and set aside.
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4
In medium bowl, combine eggs, sugar, egg whites, extracts; beat until well combined. Stir in reserved chocolate flour mix, add hazelnuts and stir to combine. Mix will be thick and sticky.
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5
Carefully spoon batter onto prepared old fashioned ice cube trays (aluminum or metal)in three loaves Place at least 2 inches apart. . Use back of spoon to neaten edges and distribute the dough evenly.
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6
Bake on lower rack for 45 minutes. Cool on rack 10 minutes, but leave oven on.
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7
Carefully peel off parchment paper and slice each loaf into 1/2- inch slices. Arrange slices on 2 baking sheets and bake 12 minutes, rotating sheets from front to back after 12 minutes. Turn cookies over and repeat. Cool on racks
