Ingredients
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- 1 Cup Unsalted Butter
- 1¾ Cups White Sugar
- 3 Eggs
- 3 Cups All Purpose Flour
- 1 Cup Cocoa Powder
- 2 Tsp Baking Powder
- 3 Tbsp Milk
- 1½ Cups Hazelnuts
Roughly chopped - 2 Cups Slivered Almonds
- ¼ Cups Milk
Method
Make the dough
- 1 Cup Unsalted Butter
- 1¾ Cups White Sugar
- 3 Eggs
- 3 Cups All Purpose Flour
- 1 Cup Cocoa Powder
- 2 Tsp Baking Powder
- 3 Tbsp Milk
Beat together butter, sugar, and eggs until light and fluffy. Slowly add the flour, baking powder and cocoa powder, alternating with the milk. Mix at a slow speed until a dough is formed.
Preheat the oven to 350ºF
Finishing Touches
- 1½ Cups Hazelnuts
Roughly chopped - 2 Cups Slivered Almonds
- ¼ Cups Milk
Remove the dough from the bowl and knead gently on a lightly floured surface as you incorporate the hazelnuts and almonds as evenly as possible.
Divide into 3 equal pieces. Roll each out into a log which is approximately the length of your cookie sheet. Think back to when you played with plasticene in Kindergarten. Flatten the tops with your fingers. The logs should be as wide as they are high.
Brush with milk. Bake approximately 35 minutes or until the cookie does not spring back when pressed. Let sit for about 30-40 minutes and cut diagonally into slices while still warm, using a sharp serrated knife. If you try to cut them too soon, they slices will crumble.
Pack into a cookie tin to store and find a clever hiding spot so Henry won't find them.