Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-3/4 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons baking powder
- 1 pinch salt
- 1-1/4 cup sugar
- 1-1/3 cup chopped, skinned hazelnut or walnuts
- 4 large eggs
- 1-teaspoon vanilla extract
Directions
Preheat oven to 325 and set rack in the middle level of the oven.
Cover 2 large cookie sheets with parchment paper or foil.
Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl.
Stir in the sugar and nuts.
Whisk the eggs and vanilla and stir into the flour mixture to form dough.
On a lightly floured surface press dough together.
Divide dough in half and roll into a log the length of the pan (14 to 18 inches) place each log on the pan and flatten slightly.
Bake for about 30 minutes, until well risen and firm.
Cool the logs on the pans.
After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife.
Place back on paper lined pans, cut side down, and bake again for about 20 minutes, or until dry and crisp.
Cool on pans and store in a tin or plastic container with a tight fitting lid.