-
1
In a bowl with an electric mixer cream the butter with the sugars until mixture is light and fluffy and beat in the egg and the vanilla.
-
2
Into the bowl sift together 2 cups of the flour, the baking powder, and the salt, beat the dough until it is combined well, and transfer half the dough to another bowl.
-
3
Into half the dough beat in the hazelnuts and the remaining 1/4 cup flour.
-
4
Beat the cocoa powder into the remaining dough.
-
5
On a sheet of wax paper form each dough into a 10- by 1 1/2-inch squared-off log, using the wax paper as a guide, and chill the log, wrapped in the wax paper, for 1 hour, or until they are firm.
-
6
Cut each log carefully into 4 equal lengthwise slices with a knife and reassemble the logs, alternating 2 slices from each dough to form striped patterns.
-
7
Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
-
8
Preheat the oven to 350F.
-
9
Cut the logs into 3/8-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly buttered baking sheets.
-
10
Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are pale golden.
-
11
Transfer the cookies to racks and let them cool completely.
-
12
Toast the hazelnuts in one layer in a baking pan in a preheated 350F.
-
13
oven for 10 to 15 minutes, or until they are colored lightly and the skins blister.
-
14
Wrap the nuts in a kitchen towel and let them steam for 1 minute.
-
15
Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
