These delicious Italian biscuits are well suited both as a crunchy accessory for dessert and as a small treat for coffee.
100 g butter
2 dl supper
3 tablespoons boiled espresso
150 g cooking chocolate, coarsely chopped
1 dl hazelnuts, coarsely chopped
350 g wheat flour
50 g cocoa
1 teaspoon vanilla sugar
1 teaspoon baking powder
Whisk butter and white sugar. Add the eggs, one at a time while continuing to whisk. Stir in the rest of the ingredients. Roll two thick sausages, which are placed on a baking sheet with baking paper. Squeeze them a little flat and bake them at 180 degrees for 20 min. Cool for 10 min. before cutting them into oblique slices, about 1.5 cm wide. Place them upside down on a rack and cook for another 10 min. Turn off the heat and leave the cakes in the oven for 10 min. to. Cool on a rack and store in a tight box.