4 ounces unsweetened chocolate.
½ cup butter.
½ teaspoon vanilla extract.
3 large eggs.
1 1/4 cup sugar.
3 cups all-purpose flour.
½ teaspoon baking powder.
1 cup hazelnuts or walnuts chopped.
1 egg white; lightly beaten.
Method:
Melt chocolate and butter in a heavy saucepan over low heat.
Beat eggs at medium speed with an electric mixer until frothy.
Gradually add the sugar beating until thick and pale (about five minutes)
add the chocolate mixture, stirring until well blended.
Combine flour and baking powder; stir into chocolate mixture.
Stir in nuts.
Flour hands, and form the dough into 13 inch log.
Place on a lightly greased baking sheet.
Brush with egg white.
Bake at 350°F for 45 minutes.
Remove from oven and cool on a wire rack.
Catalogue with a serrated knife crosswise into 24 (½ inches) slicers and place on an ungreased cookie sheet.
Bake at 350°F for 10 minutes on each side.
Removed to wire racks to cool
