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1
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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2
Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl.
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3
Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
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4
Beat in the eggs one at a time, then beat in the vanilla.
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5
Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
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6
Divide the dough in half and put on the prepared baking sheet.
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7
Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart.
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8
Freeze until firm, about 10 minutes.
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9
Transfer to the oven and bake until puffed and set, 25 to 30 minutes.
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10
Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board.
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11
Reduce the oven temperature to 325 degrees F.
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12
Slice the logs crosswise 1/2 inch thick.
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13
Arrange the slices cut-side down on the baking sheet.
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14
Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes.
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15
Transfer to a rack to cool completely (they will harden as they cool).
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16
Photograph by Johnny Miller
