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1
Preheat oven to 350 degrees.
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2
Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned.
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3
If hazelnuts are not blanched, toast them until the skins begin to crack, then remove them from oven and wrap them in clean linen or cotton towel (not terrycloth).
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4
Rub hot nuts to remove most of the skin.
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5
Set toasted nuts aside.
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6
Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.
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7
Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer.
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8
Remove two tablespoons of egg mixture to small dish and set aside.
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9
Beat sugar into remaining eggs until blended.
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10
Stir in flour mixture to form soft dough.
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11
Divide the dough in half and place one portion on a well-floured work surface.
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12
With floured hands, pat it into a six-inch square.
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13
Scatter half the hazelnuts on the dough and press them into the surface.
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14
Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long.
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15
Line the baking sheet with parchment paper and place the roll of dough on the baking sheet.
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16
Repeat with the remaining dough.
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17
Brush the tops of both rolls with the reserved egg.
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18
Place in the oven and bake about 15 minutes, until golden and firm to the touch.
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19
Transfer to a cutting board and cut on an angle into slices one-half-inch thick.
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20
Return the slices to the baking sheet, standing them up, and return them to the oven.
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21
Bake another 20 minutes, until they are crisp and dry.
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22
Allow to cool completely before storing or serving.
