- 2 cups flour
- 3/4 cup Scharffen Berger Cocoa Powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 4 tablespoons butter, melted
- 1-1/4 cups almonds or hazelnuts (toasted and chopped)
- 1/3 teaspoon pepper
Adjust the oven rack to center and preheat oven to 350 F. Line a baking sheet with parchment paper
In a large mixing bowl, sift together flour, cocoa, baking soda, salt, pepper.
In a separate bowl, whisk together the eggs, sugar, and extracts.
Make a well in the center of the dry ingredients and mix in the eggs and melted butter, then the nuts.
With damp hands, form the dough into two 14-in. logs and space evenly on baking sheet.
Bake the dough for 25 minutes, until firm. Remove from oven and cool for 30 minutes. Using a long serrated knife, diagonally slice the dough into 1/2 inch thick cookies. Arrange cookies, cut side down on baking sheet and return to oven for an additional 20 minutes.
Cool completely; store in an airtight container.
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Source: Inernet/David Lebovitz
Submitted By: Marlen