1 1/3 cups blanched whole almonds
1 1/3 cups whole hazelnuts
1 TBSP instant coffee
1 1/4 tsp vanilla
1 1/4 tsp almond extract
1 stick unsalted butter - softened
1 cup sugar
3 large eggs plus white from one large egg
1 1/2 tbsp light corn syrup
3 cups flour
1/4 cup unsweetended cocoa powder
2 1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips

1. Heat oven to 350F. Coat a large cookie sheet with nonstick cooking spray.

2. Spread almonds in hazelnuts in separate small baking pans. Bake 8-12 minutes, stirring occasionally, until almonds are tinged with brown and fragrant, and hazelnut skins start to flake. Let cool, then rub hazelnuts in a kitchen towel or between palms to remove as much skin as possible. Coarsely chop all nuts. Set aside.

3. In a cup, dissolve coffee granules in extracts. Beat butter and sugar in a large bowl with mixer on medium speed until fluffy. Add eggs and egg white, one at a time, beating well after each. Beat in coffee mixture and corn syrup. On low speed, gradually beat in flour, cocoa, baking powder and salt until blended. Stir in nuts and chocolate chips.

4. Divide dough into quarters. Roll each portion into a log, 10 inches long and 1 1/2 inches wide. Place 2 inches apart on cookie sheet.

5. Bake 30 minutes. Place sheet on a wire rack. When logs are JUST cool enough to handle, carefully remove to a cutting board. Cut each crosswise on a slight diagonal in 1/2 inch thick slices. Lay slices flat on cookie sheets.

6. Return to oven and bake 10-12 minutes longer or until slices feel firm when pressed. Remove to wire racks to cool completely.

storage tip - store airtight at cool room temperature for 3 weeks or freeze up to 3 months.

By Pixie on Thursday, December 23, 2004 - 12:44 pm:

Do you have any substitutions for the hazelnuts, I can never find them around here!!! I've needed them many times!