175g unsalted butter
3 tablespoons castor sugar
1 cup ground hazelnuts
1 cup plain flour
100g dark coverture chocolate – chopped roughly
1/2 teaspoon pure vanilla extract
2 tablespoons espresso coffee – very strong
50 whole hazelnuts for decoration
Preheat oven 170C (350F).
Cream butter and sugar well. Combine chocolate, ground hazelnuts and flour – fold into mixture with coffee and vanilla. Bake for 10 minutes.